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TLbc IRelief Society
(Look Booh
This Cook Book is affectionately dedicated to The Relief Society
Stake Board Of Fremont Stake, who so kindly
assisted us in securing these prac-
tical and tried recipes.
Compiled and Published under the direction of the Relief Society
of the Fourth Ward of Rexburg.
REXBURG, IDAHO
19 3 0
THE RELIEF SOCIETY COOK BOOK
CONTENTS
Page
Beverages - 3
Breads 4
Cheese Dishes 8
Cocktails - : 10
Cookies and Doughnuts 11
Cake 15
Icing 25
Candies ; '. 29
Eggs ! ! .' 32
Fish 33
Ice Cream and Sherbets 35
Marmalades and Conserves 37
Meats 39
Pie 46
Pickles 49
Puddings 52
Salads 60
Sandwich Possibilities 66
Sauces 67
Soup 68
Tamales. Chop Suey, Spaghetti .: 69
Vegetables ' , 72
ABBREVIATIONS
tsp and t - teaspoon pt. — pint
Tbsp. and T. — Tablespoon qt. — quart
- cup lb. — pound
B. P. — Baking Powder oz. — ounce
1-3 means one-third 2-3 means two-thirds
5-6 means five-sixths 7-12 means seven twelths.
TABLE OF WEIGHTS AND MEASURES
1 t — 60 drops 3 t — 1 T.
2 c — 1 pt. 1 pt. liquid equals 1 lb.
4 c flour equals 1 lb. 2 c granulated sugar -- l lb.
2 2-3 c powdered sugar or brown sugar — 1 lb.
Butter size I egp 4 T. 9 large eggs — 1 lb.
1 sq. chOCO 1 0 Pew mains is less than iR t.
BEVERAGES
BEVERAGES
COCOA
For 1 qt. cocoa use —
4 level teaspoons cocoa
8 level teaspoons sugar
Vz cup hot water
Boil until well blended and combine with 1 pt. scalded milk
and 1 small can condensed milk.
LEMONADE
1 doz. Lemons, 3 Oranges.
Wash well and grate yellow part lightly, cover this with
juice of the fruit and let stand V2 hour. Strain. Wash rinds with
cold water and add. Make syrup of 2 lbs. Sugar and 1 qt. water.
FRUIT PUNCH FOR 100
5 doz. Lemons V2. doz. Oranges
2 cans grated Pineapple 1 qt. Grape juice
ll/z lbs. Sugar 1 oz. citric acid, dissolve in
boiling water and added to taste.
Make syrup of sugar and \l/2 Qts. water. Add enough water
to make 8 gallons. — Mrs. O. A. Peterson.
MINT CUP
Juice of 5 Lemons V2 cup sugar
Mint 1 small bunch V2 cup water.
Cover and let stand y2 hour. Just before serving add 3 bot-
tles gingerale.
THE RELIEF SOCIETY COOK BOOK
BREADS
WAFFLES
3 c. flour (Swans Down) 3 tsp. B. P.
1 c. milk 4 Tbsp. melted butter.
3 eggs V2 tsp. salt.
Beat egg yolks, add milk, butter, salt, B. P. and flour. Whip
egg whites until stiff and fold in batter.
GRAHAM GEMS
1 « 2 c. sweet milk 1 c graham flour
2 Tbsp. lard or cream 1 c. white flour
Pinch of salt 2 tsp. B. P.
2 Tbsp. of sugar if desired.
Add one beaten egg and bake in gem tins, oven tempt. (350o F.)
— Mrs. Daniel Ricks.
OAT MEAL MUFFINS
iy2 cups rolled oats XVz c. flour
1V2 c. milk 2 eggs
4 tsp. B. P. 1 tsp. salt
2 tsp. fat 2 tsp. sugar
Soak oats and milk M> hour. Add beaten eggs, fat, and dry
ingredients. Bake in greased tins 25 or 30 minutes. Oven <350 F.)
-: — Mrs. Daniel Ricks.
PLAIN MUFFINS
1 Tbsp sugar 1 tsp. salt
1 egg 2 tsp B. P.
2 Tbsp. fat 2 c. flour
1 c. milk. v
Sift all dry ingredients together, mix liquids. Secret in mak-
ing muffins is to keep them tender, so mix together with as few
strokes as possible to blend. Avoid beating. Bake in hot oven.
— Mrs. Effie Merrill.
SWEDISH TEA RING
Take light bread dough and roll to l/2 inch thick. Make suffi-
cient mixture of melted butter, sugar, and cinnamon, to spread
over dough. Cover thick with seedless raisins. Roll into roll and
make Into ring. (Fold ends of ring together to complete circle.)
Cut with scissors nearly thru starting from outside, about one inch
apart. Lay each piece back and partially flat on pan, keeping the
uncut part in ring form. Bake. When roll is baked pour over it
rup made of sugar and water boiled. — Mrs. Elizabeth Waldram.
BREADS 5
PEANUT BUTTER BREAD
2 c. flour iy4 c. milk
2 tsp. B. P. 1-3 cup sugar
y2 tsp. salt 6V4 oz. or small glass peanut
3V2 Tbsp. shortening butter
Rub shortening with 8. P. and flour, add 2 beaten eggs, and
milk, mix together and bake in well greased loaf tin 1 hr. 15 min.
PARKER HOUSE ROLLS
1 pt. scalded mild (cooled)
4 c. flour
V2 c. yeast
Twice as much flour as liquid.
If cold stand in a warm place. Mix together and let rise
twice its volume. Then add:
3 or 4 Tbsp. sugar
3/4 T. salt
1 egg
2 Tbsp. butter
Stir together and add enough more flour to make dough.
Let rise second time until twice its volume. Mold and let rise.
Bake in moderate oven. Serve hot.
—Mrs. George S. Romney
BOSTON BROWN BREAD
1 c. white flour 1 c. corn meal
1 c. v/hole wheat flour 1 tsp. salt
IV2 tsp. soda '2 c. molasses
1 c. raisins 2 c. sour or buttermilk
Mix v/ell and steam in cans
BROWN NUT BREAD
l2 c. brown sugar 2 c. graham flour
l/2 c. molasses 1 c. nuts
1 c. sour milk 1 tsp. soda
1 c. white flour V2 tsp. salt
Bake in medium sized cans 40 minutes. Let cool and use for
sandwiches. — Mrs. Arthur Harris.
NUT BREAD
1 c. milk 14 c. sugar
I egg 2 tsp. B. P.
:'i c. nuts 2y2 c. flour
Mix and bake in moderate oven 40 minutes. Make one loaf
about 2 in. thick. — Mrs. Clyde Cottle.
THE RELIEF SOCIETY COOK BOOK
ORANGE BREAD
Bcal 1 large or 2 small eggs, add 1 c. sweet milk, 1 tsp. vanilla.
Sift together 2 c. flour Vi c. sugar, 2 tsp. B. P. and lA tsp salt.
Rub in 2 Tbsp butter, mix well and add 1 c. candied orange peel
cut fine. Bake one half hour in slow oven. To prepare orange peel,
off 3 oranges, scrape off the white from inside of rind,
cut, grind In fine pieces, place in cold water and bring to a boil.
Drain and boil in fresh wrater until tender. Drain and boil in
syrup made of \'i c. sugar and V2 c. water until all the syrup is
absorbed. — Mrs. -J. E. Graham.
. WHOLE WHEAT NUT BREAD
3 c. whole v/heat flour 4 tsp Royal Baking Powder
1 c. white flour 2 c. milk
1 c. sugar 1 egg
iy2 tsp. salt 1 c. chopped nuts
Mix dry ingredients together well, then add well beaten egg,
and the milk. Then add nuts. Put into two greased baking tins
and let rise 30 minutes. Bake in slow oven 30 to 45 minutes.
—Mrs. C. L. Miller.
WHITE FLOUR NUT BREAD
2 c. flour iy2 tsp. Royal B. P.
Y2 tsp. salt 1 c. nuts
1 weil beaten egg 1 c. milk
Fix all together let rise 30 minutes. Bake 40 minutes, in slow
oven. — Mrs. C. L. Miller.
MILK BREAD
1 qt. milk 2 yeast cakes or 1 c. yeast
1-3 c. sugar 1-3 c. shortening
1 tbsp. salt \
Cool milk add yeast and sugar, add enough flour to make
batter. Let rise, add salt and shortening and mix in enough flour
to make medium stiff dough.
To make Parker house rolls take out 3 c. batter,, add 2 eggs
and shortening and you have very nice rolls.
BOSTON BROWN BREAD
2 c. graham flour 2 tbsp. sugar
2 c. corn meal ] y4 tsp. soda
l c. molasses 1 tsp. salt
3 c. sweet milk
Nuts or raisins may be added. Mix and steam in cans. Fill only
half full. Steam 3 hours. Take from cans and set in oven until dry.
BREADS 7
SOFT GINGER BREAD
*4 c. butter 1- tsp. soda
V2 c. sugar 1 tsp. cinnamon
1 egg 2 tsp. ginger
y2 c. sour milk V4 tsp. salt
Y2 c. molasses 1% c. flour
Cream butter, add sugar gradually, beat egg slightly and salt.
Sift dry ingredients and add small amount of flour to creamed
mixture. Blend well, then alternate liquids with dry ingredients.'
Stir vigorously and when smooth pour into oiled pan suitable for
gingerbread and bake 30 minutes. — Mrs. F. L. Erdman.
RAISIN BREAD
1 c. milk 1 yeast cake
V4 c. warm water 1 c seedless raisins
2 Tbsp. shortening 1 c. whole wheat flour
3 Tbsp. sugar About 2l/2 c. white flour
34 tsp. salt y2 tsp. cinnamon
OATMEAL BREAD
1 c. milk 1 c. rolled oats
2 Tbsp. sugar 3/4 tsp. salt
1 Tbsp. shortening 1 yeast cake
1 L> c. luke-warm water About 2y2 c. flour
Scald milk and pour over eats. Add sugar salt and shorten-
ing. When luke warm add yeast cake, previously soaked. Add
enough flour to knead. Let rise. Knead shape and bake. Dates
may be added. —Mrs. Kenneth Webster.
BAKING POWDER BISCUITS WITH RAISINS
1 c. chopped raisins 2 tsp. Royal B. P.
2 c. flour 2 Tbsp. shortening
l/2 tsp. salt 2-3 c. milk
Bake in hot oven 20-25 minutes. — Mrs. Kenneth Webster.
EVERLASTING BISCUITS
1 cake yeast y2 c. sugar
1 c. shortening (melted) 1 Tbsp. salt
1 tsp. soda 2 tsp. B. P.
1 qt. milk, scalded and cooled.
Make sponge of fleischman's yeast, 1 c. water, H/2 c. flour.
When foamy add all ingredients and make into dough. Put into
cool place 3 hours to rise then mold out, as required. Let biscuits
stand 3 hours before baking. Good for days, making them up as
required. —Mrs. Nathan Levine.
THE RELIEF SOCIETY COOK BOOK
CHEESE DISHES
CHEESE DECIETS
Work one small cream cheese until smooth and creamy. Add
I Tbsp. cream if dry, season with V2 tsp. paprika and a pinch of
salt. Add 4 chopped olives, one tsp. onion juice or onion salt. Shape
in balls size of walnut, roll in fine cracker crumbs. Place a half
Inut on each.
CHEESE SOUFFLE
1 heaping Tbsp. flour creamed with butter size of an egg
1 c. milk
1 c. of chopped cheese, heat slowly until melted.
Add beaten yolks of three eggs, season with salt and paprica,
fold in beaten whites of eggs, bake in slow oven for 35 minutes.
— Elsie K. Jensen.
CHEESE LOAF
2 c. cracker crumbs 1 c. cold milk
3 eggs, beaten 1 c. grated cheese
1 tsp. piminto yQ tsp. pepper.
Soak cracker crumbs in milk, 2 Tbsp. melted butter, separate
eggs, beat v/hites still and fold in last. Bake until set.
— Mrs. Daniel Ricks
BREAD AND CHEESE
3 slices of bread buttered and turned upside down in baking dish'.
Grate 1-3 lb. cheese and put over bread
Make a custard of 4 eggs, well beaten, 3 c. milk and salt and
oepper to taste. Pour over bread and let stand for 1 hour. Bake
in moderate oven until well set, about 20 min. Stale bread and
strong cheese will give better results. — Mrs. L. Y. Rigby.
CHEESE RAREBIT
i Di Wh?f8 s°uce made of 2 c.-milk. 2V2 Tbs^. flour, a niece of
butter and salt and peoper to taste. Cook 5 min. add grated cheese
to suit taste. When cheese has melted add 1 c. tomato juice, con-
taVnw a ninch of soda. Let heat and remove from stove. Serve
on buttered toast. —Mrs. E. Holman
WELCH RAREBIT
1 Tbso but 34 ib. American chees?
2 onions 1 egg
green pepp-r toast
1 can tomatoes
Put butter in pan. add onions, cut fine, pepper and tomatoes.
k until tender. Add grated cheese and well beaten esg.
— Mrs. Earl J. Soelbers;
CHEESE DISHES
WELCH RAREBIT
1 Tbsp. butter, one tsp. cornstarch, y2 c. milk, J 2lb. Ameri-
can cheese, rub through grater; l/2 tsp. each, salt, mustard and
paprika and a few grains cayenne pepper. Melt butter, add corn-
starch and milk gradually. Cook, stirring until thick and smooth.
Add cheese and stir until it is melted. Season and serve at once
on crackers or slices of bread. — Mrs. Wm. J. Hansen
MEXICAN RAREBIT
V4 lb. Kraft American cheese, rub through grater
2 c. stewed tomatoes , 1 Tbsp. finely chopped onion
2 Tbsp chopped green pepper 2 eggs
1 c. milk 2 Tbsp. butter
2 Tbsp flour V2 tsp. salt
Toasted crackers or toasted bread
Melt butter and add chopped peppers and onions. Cook 5
minutes at low temperature. Add flour, mix thoroughly then add
milk. Cook 1 min.then add cheese, stirring thoroughly until melt-
ed. Add tomato to cheese sauce, also beaten yolks of eggs and
seasoning. Fold in stiffly beaten whites of egg and bake 30 min.
in moderate oven. Serve on^cracker or toast. — Mrs. Wm. J. Hanson.
CHEESE CUSTARD
4 slices of toasted bread V2 c. grated cheese
2 c. scalded milk 3 eggs
1 tsp. salt Vs Tbsp. chopped green pepper
or few asparagus tips
Put buttered toast in buttered baking dish. Sprinkle with
cheese. Beat eggs slightly, add salt, pepper and scalded milk and
pour over bread. Set in pan of water and bake until custard sets.
—Mrs. H. B. Rift-by.
Let Big "K" Flour
assure perfect results in your Bread and Pastry Cooking.
REXBURG FLOUR MILLS CO.
o
TRY THESE DELICIOUS MUFFINS
Made From Big "K" Pancake Flour
1 Cup Big "K" Pancake Flour 2 Tablespoons Mel Led Fat
1 Tablespoon Sugar 1 Beaten Egg
1 Cup Milk
Mix dry ingredients; Add beaten egg, milk and fat;
Bake fifteen minutes in hot oven.
Big "K" Pancake Flour is a nutritious blend of :i trd
wheat flour and fine bran flakes, providing an unexcelled
food for growing children, as well as adults with hard-to-
please breakfast appetites. You will be delighted with its
rich, whole-wheat flavor, and mildly laxative qualities.
10 THE RELIEF SOCIETY COOK BOOK
COCKTAILS
COCKTAIL COMBINATIONS
Grapes, skinned and seeded with lemon juice, sugar and water.
Grapes and pineapple.
Grapes, pineapple and orange.
Grapes, pineapple and peaches.
Grapes and bananas.
Grapefruit, cherries, cherry wine, pineapple and orange.
Pineapple, peaches and pears.
Pineapple, orange and after dinner mints.
Orange, grapefruit and watermellon.
Many other combinations are good.
Syrup — 1 c. sugar, 1-3 c. water, where juice is not enough.
Boil until it strings and add lemon juice.
Chill thoroughly.
Cocktails should never have membrane, seeds or skins.
GREENRIVER COCKTAIL
3 grapefruit, 1 can crushed pineapple
iy2 quarts water 1 cup sugar
1 pi. Greenriver
Cook water and Sugar until it forms a syrup. Let cool and
add fruits. —Mrs. A. E. Taylor.
CRANBERRY FRUIT COCKTAIL
1 lb. cranberries, 3 cups water, 2 cups sugar. Cook 10 minutes,
strain then add 3 grapefruit, 3 oranges, 1 banana, 1 small can
grated pineapple and juice of 2 lemons. Chill after mixing:
thoroughly. Serve 12 people.
WATERMELON COCKTAIL
Scoop balls out of melon, using French Potato cutter, pour
over sauce and chill.
SAUCE— Cook 2 cups sugar, 1 cup watermelon juice until it
forms a syrup, when cold add 1 bottle ginger ale and V2 tsp. salt.
SHRIMP COCKTAIL
6 Shrimps served with Chili Sauce.
LOBSTER COCKTAIL
1 large can Lobster
1 large can grapefruit, or one large grapefruit.
1 cup catsup
1 cup strained tomatoes
1 teaspoon tobasco sauce
1 teaspoon Worcestershire sauce
Serves 15. —Mrs. Anna Whitehead.
\
COOKIES AND DOUGHNUTS 11
COOKIES AND DOUGHNUTS
OAT MEAL NUT COOKIES
1 c. flour V2 c. butter or substitute
1 c. sugar 1 c. milk
y2 tsp. salt 2 c. rolled oats
1 tsp. cinnamon 1 c. raisins
y2 tsp. cloves 1 c. nuts
1 ■■> tsp. soda 2 eggs
Cream butter and sugar add eggs and milk. Dissolve soda in
Tbsp. hot water mix dry ingredients and add. Drop two inches
apart on greased baking tin.
GINGER COOKIES
1 c. molasses 2 tsp. soda
1 c. hot watter 2 tsp. ginger
1 c. sugar 2 tsp. cinnamon
% c. shortening
Dissolve soda in the hot water. Enough flour to make a soft
dough. Let stand and cool before rolling out. — Mrs. Peter Ricks.
GINGER SNAPS
1 c. sugar 1 Tbsp. ginger
1 c. shortening 1 tsp. soda
1 c. molasses 1 tsp. cinnamon
2 eggs 1 Tbsp. vinegar
Pinch of salt
Dissolve soda in hot water, add molasses. Cream sugar and
shortening add eggs, vinegar, salt and spices with enough flour
to make a soft dough. Roll thin and bake. Cover with seven
minute frosting.
ENGLISH TEA CAKES
V2 c. milk 3 tsp. Royal B. P.
1 ■_> c. shortening V2 tsp. nutmeg
1 c. sugar 2 eggs
l/2 c. raisins or currants Pinch of salt
3 c. flour
Cream shortening and sugar, add milk and eggs. Add B. P.
nutmeg, salt to flour. Mix all together and add raisins. This
should be about as stiff as soft biscuit dough. Bake in quick oven.
While hot, split and lay bits of butter and lA c. sugar between
cake. Serve while hot.
12 THE RELIEF SOCIETY COOK BOOK
RICH ROCK COOKIES
1 c. sugar % lb. walnuts
c. butter % lb. raisins
2 c. flour 2 tsp. cinnamon
!4 c. sour cream 1 tsp. cloves
2 eg 1 tsp. soda.
Dissolve soda in a little hot water and add to cream. Drop
by tsp. about two inches apart in butftered tins. Bake in slow oven.
HONEY COOKIES
2 c. honey 1 level tsp. ginger
1 c. boiling water 1 c. lard
2 level tsp. soda Pinch of salt
Enough flour to mix quite stiff. Mix in their order and drop
from a spoon. Bake in a slow oven. Ice with plain white icing.
— Mrs. Lee Browning-.
HONEY COOKIES
r2 c. crisco • grated rind of lemon
2-3 c. su<?ar 1 tsp. s^lt
M> c. honey 4 tsp. B. P.
2 eggs . y2 c. chopped walnuts
4 c. flour
Cream Crisco and sugar, add honey, lemon rind and one
whole egg and yolk of second (reserving white for glazing), salt,
B. P. and flour. Roll thin and brush over top with white of egg-
beaten, in which there is a little sugar. Sprinkle nuts over the
top. — Mrs. Clyde Packer.
BRAN COOKIES
1 c. sugar % tsp. soda or 2 tsp. B. P.
% c. shortening 2 eggs
1 c. milk or buttermilk ' i tsp. salt
iy2 c. flour 2'L> c. Kellog's bran
y2 c. nuts 1 c. raisins
Mix as you would cake and ' ake in muffin tins. Makes about.
13 cakes. <A good laxative.
BUTTERSCOTCH COOKIES
4 c. brown sugar 1 tsp. soda
1 c. shortening 1 tsp. cream tartar
4 eggs separately beaten l tsp. vanilla
G to 8 c. flour
Mix at night and roll in desired shaped roll. Put in ice box.
Slice and bake at any convenient time. Cocoanut, nuts or dates
may be added. —Mrs. E. A. Taylor.
COOKIES AND DOUGHNUTS 13
LAZY COOKIES
1 egg, 1 c. sugar creamed together, 1 scant tsp. flavoring, 1
c. sour cream, 1 tsp. soda dissolved in tsp. water. Flour enough
to make dough soft enough to drop from tsp.
NUT WAFER COOKIES
1 c. brown sugar 5 c. flour sifted twice
1 c. white sugar 1 tsp. soda
1 c. melted shortening 1 tsp. cinnamon
Y2 c. whole milk l'c. chopped nuts
V2 tsp. salt 3 eggs
Cream shortening and sugar, add eggs, mix well, add nuts.
All dry ingredients, sifted twice. Shape in roll about two inches
in diameter. Put in ice box or where it is cool over night. When
ready to bake slice off and bake in hot oven. Will make about
7 doz. cookies. — Mrs. I. N. Corey
FILLED COOKIES
1 c. sugar 2 tsp. cream tartar
V2 c. butter 1 tsp. soda
y2 c. milk 1 tsp. vanilla
3 c. flour 1 egg
Let dough stand in ice box until chilled.
Filling
1 c. raisins (ground), 1 c. sugar, l/2 c. walnuts, 2 tbsp. flour,
1 c. water. Cook to a paste. Place between two cookies and pinch
edges. — Mrs. Frank Kelly
SOUR MILK DOUGHNUTS
1 egg 2x/2 tbsp. lard
Y2 c. sugar lA tsp. salt
1 cup sour milk Vi tsp. nutmeg
1 tsp soda (level)
Enough flour to make a soft dough. Make 2l/2 doz.
—Mrs. S. H. Abbott
DOUGHNUTS
2 Tbsp. fat 3 eggs
4 c. flour 1 tsp. cinnamon
1 c. sugar 1 tsp. nutmeg
5 tsp. B. P. 1 c milk
1 tsp. salt
Cream the fat, add sugar to creamed fat, add well beaten
eggs. Sift flour, spices and salt and add milk and flour alter-
nately. Roll out 1-3 inch thick, cut, and fry in deep fat.
— Mrs. L. Y. Rigby.
14 THE RELIEF SOCIETY COOK BOOK
RAISED DOUGHNUTS
1 pt. milk lU c. shortening
1 c. sugar IV2 yeast cake (Fleischmann's*
2 eggs lA tsp. nutmeg
1 tsp vanilla
Enough flour to make a batter. Let rise until light and add
enough more flour to make soft dough. Let rise again and roll V4
inch thick. Cut with large cutter and when raised cook in ho.
fat. —Mrs. Ruth Rich
Nelson-Ricks Creamery Co.
"BANQUET"
BUTTER, CHEESE, EGGS
Southeastern Idaho Branch
ST. ANTHONY, REXBURG, VICTOR, DRIGGS
.«.*.,..»..»..
I LEWIS A. LEE
! ATTORNEY AT LAW
I 48 College Ave. Rexburg, Idaho
Specializes in mining, irrigation and probate law.
! General Practice — Consultations
PHONE 123-W
I
Mason's BLUE LINK Stores |
GROCERIES — VEGETABLES
COURTESY QUALITY — CLEANLINESS \
Stores At !
REXBURG AND ST. ANTHONY I
•
..«.....#..,...„#..#..#....^..#^#„#M#,.# •
qA family
heritage
S
From generation
to generation
the advice to use
ROYAL
BAKING
POWDER
has been handed
down from mother
to daughter!
Made with Cream of Tartar — derived from grapes!
Providence Muffins
Vz cup gr.iham Hour 1 teaspoon butter
Vi CUp bran ] tablespoon peanut butter
1 1 teaspoon salt * c~^
2 teaipoona sugar Vz cup milk
2 teaspoons Royal Baking Powder
Mix together flour, bran, salt, sugar, baking powder; melt butter and
peanut butter together; add to dry mixture; add egg well beaten but
not separated; add milk, and beat well.
Rake in hot greased muffin tins in moderate oven at 375°F. for twelve
minutes.
Makes six good-si^ed muffins.
Mahogany Cake
Vz cup milk Vz cup cocoa
Cook until thick and smooth and set aside to cool.
Vz cup butter % teaspoon soda
ll/2 cups sugar 2 teaspoons Royal Baking Powder
3 ejigs % cup sweet milk
2 cups pastry flour 1 teaspoon vanilla extract
Cream butter and sugar together well. Add beaten egg yolks. Sift to-
gether flour, soda and baking powder and add alternately with the milk
to the first mixture. Add the chocolate mixture and vanilla and mix well.
Fold in stiffly beaten whites of eggs. Bake in two well-greased nine inch
layer cake tins, in a moderate oven at 350°F. for about 30 minutes.
Spread the following frosting between layers and on top and sides of cake.
Fudge Frosting
2 cups sugar Vz cup milk
3 sq. (3 oz.) unsweetened chocolate 2 tablespoons butter
2 tablespoons corn syrup 1 teaspoonvanilla extract
Vz teaspoon Royal Baking Powder
Cook sugar, chocolate, corn syrup, and milk, stirring until sugar is dis-
solved. Then stir occasionally to prevent burning. Cook to 232°F. or
until syrup forms a very soft ball when tested in cold water. Remove
from fire, and add Royal Baking Powder and butter. Cool to lukewarm
Add vanilla and beat until creamy and right consistency to spread.
(Use level measurements for all materials.)
For Perfect Results Use
BAKING POWDER
(Absolutely Pure
CAKES 15
CARE
HINTS ON MIXING CAKE
Creaming the shortening means mashing and beating it with
a spoon until it has the texture of very thick cream. Then add
the sugar, and continue creaming the mixture until it is light
and fluffy.
Add a small amount of sifted flour and baking powder to the
creamed mixture, before the milk, so as to prevent .separation.
If this separation occurs, the cake will be coarser grained than
otherwise.
Beat the mixture after each addition of flour and milk to
insure a fine grained cake.
Do not beat the egg whites until ready to use them, or the
air that has been beaten into them will be lost. Eggs may be
beaten most successfully if they are cold. Beat the whites until
they are stiff enough to hold up in peaks, but not dry. If egg
whites are beaten until dry, the cake will not be as light, fluffy,
and moist as it should be. Fold beaten egg whites into the cake
mixture.
When egg yolks are used in a butter cake, beat them until
thick and lemon colored, add them to the thoroughly creamed
shortening and sugar, and beat the mixture well.
EMILYS SPICE CAKE
y2 c
:. Crisco
3 or 4
eggs
iy2
c sugar
1 tsp. ;
soda
1 c.
sour cream
y2 tsp.
each of
cinnamon, cloves
1 c.
raisins
or nuts
and
nutmeg
2V2
c. flour
xk tsp
. salt
Bake in
big
pan
in
hot
oven.
(Very
Good.)
— Emily Taylor
DEVIL FOOD CAKE
y2 c. milk
2 sq. chocolate, (put in double boiler and cook until thickened).
Cream 1 c. sugar and 2 tbsp. butter together
Add 1 unbeaten egg and beat well
iy2 c. flour
!/4 tsp. baking powder
Pinch of salt
V2 tsp. soda
Sift the flour, soda, baking powder and salt together and
add alternately with y2 c. milk. 1 tsp. vanilla. Add the chocolate
mixture and bake in two layers until edges leave the pan.
— Mrs. Effie E. Merrill
T! LIEF SOCIETY COOK BOOK
COCOA ROLL
Beat whites of .six eggs stiff, add two rounding tbsp. of cocoa
and beat again, .idd one cup of sugar and beat some more. Beat
ilka still, acid this to other mixture. Pour in shallow pan that
has b< cl and floured. Bake in a thin sheet in medium
hot oven 15 minutes and turn out on wet towel. When slightly
i whipped cream and roll. Serve with hot choco-
late sail© — Mrs. Wm. J. Hanson.
BROWN STONE FRONT CAKE
6 tbsp. cocoa 2 level tsp. soda
C. flour y4 tsp. salt
2 c. sugar ' 2 eggs
'2 c. light cream (sweet or sourj
Put all dry ingredients into bowl and mix well. Add the
cream into which has been stirred two well beaten eggs. Bake
in two loaf pans about 40 min. — Mrs. D. W. Deemerv
OLD BLACK JOE CAKE
1 c. sugar I tsp. baking powder, 1 tsp soda
2% c. flour
1 c. boiling water 1 tsp. vanilla
Y2 c. buttermilk 2 eggs beaten
ft c. cocoa 2 tbsp. lard
Cream lard and sugar, add eggs, flour and milk alternately.
Add hot water to cocoa and pour over mixture last.
CHOCOLATE CAKE
1 c. sugar
c. butter
2 eggs <1 at a timet unbea'en
2 sq. chocolate. Melt and add l/2 cup water
2 tsp. baking powder
1 ' . e. flour sifted twice, beat well —Mrs. F. L. Erdman.
GRAHAM CAKE
1 qt. graham flour l tsp. cinnamon
1 c. white fh.ur 1 tsp. nutmeg
1 tsp. soda 1 tsp. salt
3 tsp. cocoa
Sift the flour, soda, coca, cinnamon, nutmeg and salt to-
gethed and add
2 c M" " 1 c. walnut meats
,] r s&ortenlng i ib. raisins (cover raisins in
"s water and let boil for V2 hr*
Bake with cover over pan for 1% hours. —Mrs. Lewis Lee
CAKES 17
NUT MAHOGANY CAKE
iy2 c. sugar 1 tsp. soda
y2 c. butter V2 c. chocolate melted
2 eggs beaten separately 2 c. flour
1 c. milk (sweet) 1 c. walnuts
1 tsp. vanilla 1 tsp. baking powder
Bake % hour in moderate oven. — Mrs. A. E. Taylor.
NEVER FAIL CHOCOLATE CAKE
1 2 c. butter 4 eggs «
IV2 c sugar 2 sq. chocolate
7/8 c. milk 3 tsp. baking powder
2 c. flour 1 tsp. vanilla
Cream butter and sugar, add yolks of eggs. Melt chocolate
in five tablespoons boiling water and add to first part. Add milk,
vanilla, flour and baking powder. Beat whites of eggs until stiff
and fold in. Bake in two deep layers in moderate oven for 40
minutes. (350oF.) — Mrs. Ruth Rich.
GRAHAM CRACKER CAKE
V2 c. crisco 23 graham crackers
1 c. sugar 2 tsp. Baking Powder (Royal)
3 eggs 1 c. chopped nuts
1 c. milk 14 tsp. salt
Cream crisco and sugar, add beaten yolks of eggs, add milk,
crackers rolled fine, B. P., nuts and salt. Fold in stiffly beaten
egg whites and bake in slow oven. — Mrs. Ruth Rich.
DATE STICKS
3 eggs (well beaten) 1 c. broken nut meats (pecans
1 c. sugar or walnuts)
1 c. flour (sifted) 5 tbsp. water
1 c. dates (chopped rather fine) 3 tsp. baking powder
1 tsp. vanilla
Bake in thin sheets in a moderate oven. Cut in 1 inch strips
and roll in pulverized sugar. — Mrs. L. A. Lee.
SPONGE CAKE
(only egg yolks used)
6 egg yolks 2 tsp. baking powder
1 c. sugar V2 tsp. salt
V -2 c. flour 1 tsp. lemon juice
V2 c boiling water
Beat yolks of eggs until lemon colored, add sugar gradually.
Beat well and add boiling water. Add flour, baking powder and
salt a little at a time. Bake in slow oven 45 minutes.
18 THE RELIEF SOCIETY COOK BOOK
APPLE SAUCE CAKE (Requiring 1 egg)
1 :. c. butter or substitute lA tsp. salt l*/±f*<,
1 c. sugar 1 tsp. each of soda and cinnamon
1 egg beaten light V2 tsp. Gloves
1 c. raisins 1 c. hot apple sauce
1 c. currants or nuts 1% c. Swans Down Cake Flour
Cream the shortening, add the sugar gradually, then the
egg and the fruit chopped fine and floured. Add the flour sifted
th the soda, salt and spices, and next the apple sauce which
should be strained and in the form of comparatively thick puree.
Bake in a tube pan lined with greased paper, in a moderate oven
<350oF.) for one hour. — Elda H. Smith
APPLE SAUCE CAKE (Egoless)
1 c. sugar 2 tsp. soda
V2 c. butter 2 c. flour
IV2 c. strained sweetened apple sauce
1 c. seedless raisins 1 c. walnuts
1 tbsp. hot water 14 c. cocoa if desired
Bake in a moderate oven. — Mrs. May Grover
SPONGE CAKE
1 c. sifted flour V2 lemon, grated rind and juic?
*4 tsp. salt 5 egg whites
5 egg yolks 1 c. sifted sugar .
Sift flour once, measure, add salt, and sift four times. Beat
egg yolks until thick and lemon colored, add lemon juice and
rind and beat very light. Beat egg whites with flat wire egg
beater until stiff enough to hold up in peaks, but not dry. Fold
in sugar, a small amount at a time, then egg yolks, and finally,
flour mixture. Bake in ungreased tube pan in slow oven (325 F.)
at least one hour. Let s^and in inverted pan until cold.
SUNSHINE CAKE
1 c. sugar 5 eggS
V2 c. boiling water t/2 lemon (juice)
1 c- flour 1 tsp. vanilla
Pinch of salt
Boil sugar and water until syrup threads, while boiling beat
whites stiff. Beat yolks with lemon juice, vanilla and salt.
Sift flour five times then measure 1 c. full. Pour syrup into egg
whites and beat 15 minutes, cut yolks in lightly, cut flour in last.
put in ungreased pan and bake in very slow oven 1 hour.
—Mrs. D. O. Wilcox
CAKES 19
SOUR CREAM CAKE
3 eggs V2 tsp. soda
2 c. flour iy2 tsp. baking powder
1 c. sugar flavoring
1 c. sour cream
Mix as ordinary cake adding soda to sour cream.
ANGEL FOOD CAKE
1 c. flour (Swans Down) % tsp. cream of tartar
1 c. egg whites 1 c. granulated sugar
V4 tsp. salt 34 tsp. vanilla
Sift flour once, measure, and sift four times. Beat egg whites
and salt on a large platter with wire beater. When foamy add
cream of tartar and beat until eggs are stiff enough to hold up in
peaks, but not dry. Fold in sugar carefully, a small amount at a
time. Fold in flavoring. Add flour, sifting in a small amount at a
trme until all is used. Bake in tube pan one hour. Begin baking
v/ith oven at (275°) and after 30 minutes increase heat to (325)
Remove from oven and invert pan until cake is cold.
FOOD FOR GODS
12 tbsp. cracker crumbs (not too fine)
2 tsp. baking powder y2 lb. dates
2 c. sugar 6 eggs beaten light .
1 lb. walnuts (broken) 1 tbsp. flour
Mix cracker crumbs, sugar, nuts, dates, flour and baking-
powder. Add eggs last and bake in slow oven on greased paper in
flat pan. Cut in squares and serve with whipped cream.
— Mrs. Ruth Rich
CREAM PIE
3 eggs iy2 c. flour (Swans Down)
2-3 c. Sugar 2 tsp. baking powder
3 tbsp. cold water 1 tsp. vanilla
Beat eggs light, add sugar and cold water, add flour, baking
pov/der and vanilla. Beat well. Bake in a quick oven about ten
minutes in 2 pie or cake tins. Cool and cut out top. Fill with
the following custard and cover the top with whipped cream.
Custard Filling
1 pt. milk 2 tbsp. corn starch
2 eggs % c. sugar
Vanilla
Place milk in double boiler, heat to boiling point and add
eggs, corn starch and vanilla. — Mrs. L. F. Rich.
20 THE RELIEF SOCIETY COOK BOOK
POTATO CAKE
1 c. mashed potatoes 4 eggs
2-3 c. butter 2 sq. grated chocolate
2 c. sugar 1 tsp. cinnamon
'L. c. milk ' 2 tsp. cloves and nutmeg (each)
2 c. flour 2 tsp. baking powder
1 c. nuts
Cream butter, add sugar, add yolks of eggs well beaten,
then flour, baking powder and spices. Add milk, hot potatoes
mixed with chocolate and nuts. Fold in whites of eggs. Bake in
layers or loaf.
SWANS DOWN ANGEL SPONGE CAKE
1 c. egg whites (7 or 8 eggs)
l2 tsp. salt
1 tsp. cream tartar
4 egg yolks
% c. Swans Down flour in white part
l/2 c. Swans Down Flour in yellow part
Sift the flour five times
Add salt to egg whites and whip untiL foamy on a large
p1atier. Add cream of tartar and continue "whipping until stiff.
.^old in sugar and carefully divide mixture in two parts. To one
part fold in % c. of flour, add % tsp. vanilla. To the other part
fold in the beaten egg yolks and ] 2 c. flour and l/2 tsp. orange
extract. Put by spoonfuls in ungreased Angel food pan, alt?r-
nating yellow and white as in marble cake. Bake 60 minutes in
slow oven (325-350) Invert the pan and let stand 40 minutes be-
fore removing cake.
White Fruit Cake
4 c. sifted Swans Down cake Flour 1 tsp. Baking powder
V2 tsp. soda l/2 tsp. salt
1 2 lb. each, lemon peal, candied pineapple & red cherries, cut fine
1 lb. blanched almonds, cut fine \V2 c. sugar
1 c. butter or other shortening 1 tbsp. lemon juice
10 egg whites beaten stiff
Sift flour once, measure, add baking powder, soda, salt, and
sift together three times. Sift one cup of this flour mixture over
fruits and nuts. Cream shortening until light and fluffy. Add
sugar gradually and cream together thoroughly. Add remaining
flour mixture to creamed mixture, a small amount at a time;..
Beat after each addition until smooth. Add lemon juice, fruits,
and nuts. Fold in egg whites. Pour in tube pan. Bake in slow-
oven (250) 212 hours then increase the heat to (300) for 15 min-
utes. Makes about four pounds.
W hat expert cake-makers
say
• • • •
"Cakes are lighter, fluffier, more tender and delicious, when made with
Swans Down . . ."
"Ordinary cakes are transformed into delicacies ..."
"Success is always sure . . ."
"A real economy in baking ..."
Thousands of women repeat these remarks! — and you, yourself, can
test each one.
Swans Down is made especially for cakes and pastry. Made from selected
soft winter wheat, and sifted again and again — until
it is 27 times as fine as bread flour! That's why it
makes every cake a triumph of culinary art!
Try Swans Down in the Chocolate Fudge Cake
shown here. Follow the recipe on the other side of
this page — carefully — and begin your career as an
expert!
IGLEHEART BROTHERS, INC.
Established 1856
EVANSVILLE, INDIANA
CHOCOLATE FUDGE CAKE
(2 eggs)
i >. i» n l )ake Rout
1 ici-; oona baking
■ii soda
' j teas| > >. >n s ill
i othei shortening
1 . Up sue,at
2 egg yolks, well beaten
i squares baker's Unsweetened
Chocolate, melted
1 ' i i ups milk
1 teaspoon vanilla
2 egg whites, stiffly beaten
Sift (lour once, measure, add baking powder, soda, and salt, and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Add egg yolks and chocolate, then
flour*, alternately with milk, a small amount at a time. Beat after each
addition until smooth. Add vanilla. Fold in egg whites. Bake in two
greased 9-inch layer pans in moderate oven (350° F.) 30 minutes. Put
Layefl *gether and cover top and sides of cake with fudge frosting.
Doubte'4Tc*upe to make three 10-inch layers.
Plenty more where this recipe came from!
I
Send for
this bargain cake set
which includes a copy of our recipe
book "Cake Secrets"
1GLEHEART BROTHERS, Inc.
EvANSVn.1 1 , Indiana
An..: hed is $1.00 ($1.25 at Denver and West, $1.50 in Canada) for which please send
to address below, one full set Swans Down Cake Making Utensils — with which I am to
re< eive, free of < harge, the booklet "Cake Secrets," and sample package of Swans Down.
It not entirely satisfied with .set I may return it, carrying charges prepaid, and my money
will promptly be refunded.
N \MI
(Write plainly)
Si km i Address
Cl I V
Si mi
No orders accepted for shipment outside U. S. or Canada
5792 Printed in U. S. A.
CAKES 21
DELICIOUS FRUIT CAKE
% lb. butter 2 c. sugar
34 c molasses or brown sugar 8 eggs
4 tsp. Baking Powder 2 tsp. each of cinnamon and mace
1 tsp. each of nutmeg, cloves, vanilla or lemon
2 lb. raisins 2 lb. currants
1 lb. walnuts or pecans 1 lb. ground citron & lemon peel
V2 glass jelly 1 c. coffee
1 c. sour milk or water 1 tsp. soda
1 c. candied cherries 6 c. flour.
Dust fruit with part of the flour. Pour hot coffee over citron
and lemon peel and mix as ordinary cake. Bake in slow oven 2
hours. Makes three large loaves. — Mrs. C. A. Cottle
LIGHT FRUIT CAKE
Blend V2 lb. butter with 1 c. brown sugar and 1 c. white sugar.
1 c. molasses 1 c. sour milk
4 c. flour sifted l/2 c. walnuts chopped
2 well beaten eggs 2 level tsp. soda
1 tsp. each of cinnamon, nutmeg and allspice
1 lb. raisins (cooked slowly until tender, very little water remain-
ing, let cool before adding without chopping.
— Mrs. Cyral A. Watson.
PORK CAKE
(Fruit Cake Egg less)
1 lb. fresh fat pork ground, scald with 1V2 c. boiling water
1 lb. raisins
1 lb. currants
V4 lb. citron, l/4 lb. lemon peel
1 c. sugar
1 c. molasses
1 tsp. each of cinnamon, cloves, allspice and nutmeg
1 tsp. soda
Flour to make medium stiff dough.
— Mrs. May Grover
JELLY ROLL
3/4 c. sugar 3 eggs
4 tbsp. water 2 tsp. baking powder
1 c. flour
— Mrs. I. N. Corey.
22 THE RELIEF SOCIETY COOK BOOK
ENGLISH FRUIT CAKE
1 lb. butter 6 tbsp. sweet milk
1 lb. light brown sugar 3 lbs. currants
9 eggs 2 l°s- raisins
1 lb. flour Vi lb- nuts
2 tsp. mace V2 lb. ground citron
2 tsp. cinnamon 1 tsp. soda
Cream butter, add sugar gradually and beat thoroughly.
Separate eggs and beat, add to first mixture. Then add milk and
fruit, first mixed with a little flour. Flour mixed and sifted wit>
mace, cinnamon and soda. Put in 1 big pan or 4 loaf pans, and
bake 2 or 3 hours in a very slow oven, about (250 to 300)
— Mrs. A. E. Taylor
PINEAPPLE UPSIDE DOWN CAKE
In a heavy frying pan, slowly melt a piece of butter the size
of an egg, stir into this a generous 1 c. brown sugar, and pat well
to cover the bottom of the pan. Cut 4 slices of pineapple into
small pieces and arrange over sugar. Sprinkle a few walnuts
over this, set aside and mix the following:
3 eggs 1 c. sugar
1 c. pastry flour 6 tbsp. pineapple juice
Beat the eggs separately. To the Whites add one half the
sugar and beat again. To the yolks add the other half of the
sugar and beat vigorously, then add the pineapple juice and beat
again. Combine the two mixtures and fold in the flour. Pour
this batter over the mixture in the pan and bake in a slow oven
from forty-five minutes to one hour. If baked too fast th? brown
sugar gets hard. Serve with whipped cream. Will make eight
generous servings. — Mrs. Bessy Bcal
CHERRY CAKE
V2 c. shortening 1 j L» c. sugar
1 c. stoned and cut cherries, either black or white
1 c. chopped nuts 3 c. flour
3 tbsp. sourcream 3 eggs
1 tsp. soda 1 tsp. cinnamon
V2 tsp. each of nutmeg and cloves ^tsp. salt
Flavor with vanilla
Cream the shortening and sugar, add the cream and eggs.
Then the cherries. Next add the flour with which the spices, soda
and salt has been sifted. Add the nuts last. — Lucy H. Ostler.
CAKES 23
GOLD LOAF CAKE
Yolks of 8 eggs llU c. sugar
2-3 c. water 2-3 c. butter
2V2 c. sifted pastry flour 3 level tsp. Royal B. P.
1 tsp. vanilla
Sift the flour once, then measure, add the baking powder and
sift three times. Sift the sugar, then measure. Cream the butter
and sugar thoroughly. Beat the egg yolks with a dover egg beater
until thick and lemon colored. Add these to the butter and
sugar and stir thoroughly. Add the water and flour alternately
then flavor and stir very hard. Put in a slow oven until raised
to the top of the pan and then increase the heat and brown.
Bake from 40 to 60 minutes in a loaf pan. A fine cake to bake
when making angel food cake. — Mrs. C. L. Miller.
RASPBERRY SHORT CAKE
2 c. sifted pastry flour SAUCE
l/2 tsp. salt y2 c. butter
2 level tsp. baking powder 1 c. sugar
y2 c. butter 1 c. raspberry pulp
Yolk of 1 egg White of 1 egg
y2 c. milk, or more as needed
1 c. raspberries
'4 c. sugar
Sif* together, three times, the flour, salt and B. P. Work in
the butter. Beat the egg yolk, add the milk and stir to a dough,
using more milk if needed. Divide into 2 parts, knead the larger
part slightly and roll to fit a pan. Spread the berries over it
and sugar. Knead the second part and set over the berries. Bake
about half an hour. Serve with hot sauce.
SAUCE — Cream the butter, add the sugai. Then gradually
the marked sifted berry pulp. Add the whites of egg last, beaten
dry. This makes a light fluffy sauce. — Mrs. Lorenzo Jensen.
BROWNIE
1 c. sugar y2 c. flour
lA c. melted butter j ■_> c. chopped nuts
2 eggs 1 tsp. vanilla
2 squares melted chocolate
Beat eggs, add sugar, melted chocolate, butter etc. Bake in
square tin, buttered and floured, for twenty minutes.
— Mrs. Nathan Levina.
24 THE RELIEF SOCIETY COOK BOOK
CHOCOLATE NOUGAT CAKE
l2 c. shortening 2-3 c. raisins
1 c. sugar 1 j -2 c. flour
2 eggs 2-3 c. walnuts
2 sq. chocolate 1 tsp. vanilla
1 c. buttermilk 1 tsp. soda
1 tsp. Royal B. P.
Cream shortening, and sugar. Add well beaten egg yolks and
melted chocolate. Alternate sifted dry ingredients and milk,
raisins and nuts, chopped fine. Add vanilla and fold in stiffly
beaten egg whites. Bake in loaf tin. — Mary P. Cannon.
ICE BOX CAKE
3 eggs IV2 dozen lady fingers
4 rounding tbsp. sugar 1 tsp. vanilla
4 tbsp. water V2 cake sweet chocolate
Boil sugar and water 5 minutes. Add the chocolate which
has been melted over hot water. Add unbeaten egg yolks and
beat 10 minutes. Add vanilla, a pinch of salt and fold in the stiffly
beaten egg whites. Line a loaf pan with oil paper. Cover the
bottom of the pan with split lady fingers, putting the flat side
down. Pour V2 of the filling over these and then place another
layer of lady fingers, then other half of the filling. Let stand
in ice box at least 12 hours. Cut in two inch slices and serve
with whipped cream. — Mrs. Frank Kelley.
JELLY ROLL
4 eggs 5 tbsp. sugar
9 tbsp. flour 1 tsp. baking powder
V2 tsp. vanilla
Bake in hot oven about ten minutes. Turn on damp cloth,
cut off side edges, cover with jelly and roll in cloth for ten
minutes. Remove cloth and roll in pulverized sugar.
— Mrs. James R. Wrip:n\
♦
IT CAN BE DONE BETTER ELECTRICALLY t
With an Electric Range you can always obtain exactly |
the right heat and keep it under perfect control.
From our complete stock of ranges you will find tlio I
exact model suited to your requirements. !
COOK ELECTRICALLY ?
j UIAH POWERS LIGHT COl j
2 efficient Tuhlic Service
ICINGS 25
ICING
PEANUT BUTTER ICING
Mix two cups of powdered sugar with one tbsp. of butter, 1
tbsp. peanut butter and enough rich milk to make a smooth
icing.
CRACKED CAKE ICING
Icing for cake may be prevented from cracking when cut,
by adding 1 tbsp. of sweet cream to each unbeaten egg. Stir
together, then add sugar until as stiff as can be served.
— Mrs. F. L. Erdman.
SEVEN MINUTE ICING
2 egg whites Vi tsp. cream of tartar
iy2 c. sugar 1 tsp. vanilla
5 tbsp. cold water
Put egg whites in top of double boiler, add sugar, water and
cream of tartar. Beat with egg beater, until thoroughly mixed.
Place in rapidly boiling water and beat until icing will stand
up in peaks. Add vanilla and beat until it will spread. Chocolate,
nuts, raisins and cocoanut may be added.
ORANGE ICING
2 c. pulverized sugar
Grated rind of one orange
Enough orange juice to wet sugar so it will spread.
MARSHMALLOW FILLING
2 c. sugar, 5 tbsp. boiling water, 1 egg white, 10 marshmallows
Cook sugar and water until it threads. Pour over the beaten egg
whites and add marshmallows.
CARMEL ICING
1 c. white sugar V2 c. thin cream or milk
1 c. brown sugar > -2 tbsp. butter
Mix all except the butter together and boil it until if forms
a soft ball in cold water. Take from the fire and add the butter.
Let cool and beat.
LEMON FILLING
1 c. sugar
2 eggs
Juice of 2 lemons
Butter size of walnut
Cook in a double boiler.
26 THE RELIEF SOCIETY COOK BOOK
FREMONT COUNTY BANK
"The Bank of Proven Personal Service"
Sugar City, Idaho
GRAHAM-BOYLE HARDWARE CO.
Hardware - Furniture
Majestic Ranges
All Sizes and Prices of
L & H. Electric Ranges
APPROVED AND RECOMMENDED BY THE BEST COOKS
OF MADISON COUNTY
-*_»„•-. »-.«~»~ •••■•. ■•••••••••••••••••«
THE RELIEF SOCIETY COOK BOOK 27
•
| THE
■
i
i
i
LIBERTY
REXBURG, IDAHO
CO. j
| HEAD TO FOOT OUTFITTERS j
i
[ IPRICES
1
i
i
AND QUALITY DEPENDABLE
SEE—
FLAMM & ECKERSELL
For Floor Coverings
Bed Springs, Mattresses, Etc.
Undertaking and Funeral Directors
f SEE
s
a
i
i
a
D.
W.
STOWELL
I IF YOU WANT TO BUY A HOME, BUILD A HOME OR SELL
•
•
a
•
A HOME
a
1 30 College
i
Avenue
i; \
Rexburg,
Idaho.
MARROM'S STORE
REXBURG, IDAHO
- MEN'S & BOY'S FURNISHINGS —
FOOTWEAR FOR THE ENTIRE FAMILY
28
THE RELIEF SOCIETY COOK BOOK
Where Is The
Thrift of
Yesterday?
Do you recall the old-fashioned thrift ... the kind of
thrift that pinched every time you looked at color that
wasn't practical, or at a frock that wasn't
a hardy perennial, or at things you
Ji really didn't need to keep you warm,
4^YjT^u dry and well-fed?
fcjw y^ Then you probably feel a glow
*pWj of pleasure for the thrift of
S9 OULJLiiJL today! The new thrift
yrl ^^ifflfilfil £oes ^and *n nanc*
, If |li with fashion ! The
igr>ag* " new thrift puts
gaily colored
cloths on your
tea table . . . and
gives you hats
that are Paris
replicas ... at
small expense !
Happily, the
J. C. Penney
stores make this
kind of thrift
real ! For here
style is always
inexpensive and
i n e x p e n sive
things in style !
J.G. PENNEY GO.
CANDIES 29
CANDIES
The secret of making creamy candies is to cover kettle' 5
minutes or until all grains of sugar are dissolved.
FONDANT, FOUNDATION OF CREAM CANDIES
3 c. sugar Flavoring
1 c. water 1-3 tsp. cream tartar
Place in sauce pan on stove and stir until it boils, then cover
for 5 minutes or until all grains are dissolved. Remove cover
and let boil without stirring until soft ball forms in cold water.
Turn carefully on to platter previously wet and drained with
cold water. Do not put scrapings from pan into platter. Let
stand until platter feels cool to hand.
Beat until mass can be handled then mold in hands until
smooth. Place in bowl, cover and let stand at least over night.
It is better if it can ripen a week or more. Use with chocolate,
nuts, cocoanut, peanut butter, etc.
BROWN SUGAR CANDY
2 c. brown sugar Peppermint oil
1 c. white sugar 1 c. cold water
2 T. vinegar
Stir all together and continue to stir until mixture boils.
Cover 5 minutes. Remove cover and cook to dry brittle stage.
Pour into buttered pan. Turn edges as it cools. When cool
enough to handle take piece size of small egg and stretch until
light (after using 5 drops of oil to flavor.)
Put balance of candy on table in oblong mass and stretched
part in strips. Draw out into flat sticks and let cool. Should be
very brittle. — Mrs. Effie Merrill
SMITH COLLEGE FUDGE
14 c. butter 2 Tbsp molasses
1 c. sugar, white V2 c. rich milk
1 c. brown sugar 2 squares chocolate
Mix together and boil until it forms a soft ball in cold water.
Remove from fire and add one Tbsp. vanilla and 3 Tbsp. peanut
butter. Stir until it thickens. Pour into buttered pans and set in a
cool place. — Bessie Squires.
30 THE RELIEF SOCIETY COOK BOOK
HOLIDAY HASH
2 c. granulated sugar
V2 c. of maple or brown sugar
1 2 c. golden corn syrup
I c. water and a pinch of cream of tartar.
Boil to a firm stage add 1 tsp. of vanilla and pour over the
stiffly beaten whites of 2 eggs. Have ready lA c. each of chopped
dates, candy cherries, citron and orange rind, and */2 c. of chopped
or shredded cocoanut.
Beat the syrup till light and foamy, then stir in the fruit.
Pour in buttered tin and cut in squares. — Mrs. P. L. Erdman.
SUGARLESS CARMELS
Pass I pound dates, 1 pound figs, and l/2 pound pecans
through a grinder, soften with a little lemon juice. Cut into
caramel shapes and roll lightly in granulated sugar.
—Mrs. F. L. Erdman
POP CORN BALLS
I c. mild or V2 strong molasses 3 c. sugar
1 c. boiling water rU tsp. cream of tartar
% tsp. soda.
Cook all together, except soda, until very hard or brittle when
dropped in cold water. Add soda and pour over popped corn.
Make into balls. Wet hand in water to keep from sticking.
—Mrs. L. F. Rich
BOSTON CREAMS
1 large can condensed milk
4 c. sugar
Carmelize one c. sugar, add 1-3 part of milk and cook until
dissolved. Add one c. sugar and another 1-3 milk. Cook until
smooth. Then add one c. sugar and last third of milk and cook
until it forms a soft ball in cold water. Let cool and add % c.
nuts. Stir until it thickens. Roll in bar. — Mrs. E. A. Beesley.
COLLEGE DIVINITY
2 c. sugar lU c. corn syrup
f4 c pineapple 1-3 c. water
Boil until brittle in cold water, beat whites of two eggs. Pour
mixture over very slowly and beat very fast until a dull color.
Add chopped walnuts when about half through beating.
— Mrs. Leavett.
CANDIES 31
FUDGE
3 c. sugar 1 c. milk
2V2 squares chocolate 1 tbsp. flour
Pinch of salt 1 tsp. vanilla
A large piece of butter
Cook until it hardens in water then add the butter and nuts
or fruit if desired. Let stand in cold water until cool then take
out and beat until creamy. — Mrs. J. L. Winmill.
PINEAPPLE FUDGE
1 c. canned milk 3 c. sugar
2 tbsp. butter 2 tsp. lemon juice
1 c. crushed pineapple drained from the juice.
Combine the milk and sugar, add the butter and heat to
boiling point. Add the pineapple and cook for about 25 minutes
stirring constantly (to prevent from burning.) Cool without
stirring and add the lemon juice. Beat until crystalization begins.
Pour in buttered tins and cut in squares.
CANDIED ORANGE OR GRAPE FRUIT RINDS
Soak in cold water, cook until tender in plenty of water.
Remove white pulp, cut in strips. Make syrup of 1 c. sugar to 1-3
c. water, boil. Add rinds and boil until syrup is absorbed.
Sprinkle with sugar and sprinkle with ginger and dry slightly
on board. Store in cans or jars. Use walnuts in same way.
— Mrs. Nathan Levine
THE NEW FORD
RIDES JUST AS GOOD
RUNS JUST AS FAST
OR WILL DO ANYTHING ANY OTHER CAR WILL DO.
WHY NOT SAVE FROM $100.00 To $1500.00
REXBURG MOTOR CO., INC
32 THE RELIEF SOCIETY COOK BOOK
EGGS
GOLDEN
ROD EGGS
y8 tsp.
pepper
2 Tbsp.
butter
2 Tbsp.
flour
2 c. hot milk
4 eggs
Y2 tsp. salt
4 slices of toast
Make a white sauce of the milk, flour, butter, pepper and salt.
Boil eggs hard and pile on toast. Cover with white sauce.
— Mary A. Neibaur.
PLAIN OMELET
4 eggs beaten just enough to mix
iy2 Tbsp. milk for each egg
Salt and pepper to taste.
Melt 1 Tbsp. butter or bacon fat in hot frying pan, pour in ome-
let and cook on top of stove until partly set, then finish in oven
until top is delicate brown.
Cheese, peppers, ground meat, salmon or any favorite ad-
dition may be used with success.
BREAD OMELET
Mix equal quantities of fine bread crumbs and cream (about
1 c.) Add a piece of butter and 1 tsp. salt and dash of pepper,
and a very little nutmeg. When the cream has been absorbed by
the bread beat it smooth with a fork. Mix in the butter and 3
well beaten eggs. Fry like any ordinary omelet.
OX EYES
Cut bread into rings with biscuit cutters of two sizes and
toast them. Then moisten rings with milk, put an egg in center
and set in the oven until firm and brown.
MINUTE TAPIOCA OMELET
y2 tsp. salt 4 egg yolks (beaten)
Vs tsp. pepper 4 egg whites (beaten)
2 Tbsp minute tapioca % c. milk
1 Tbsp. butter
Add seasoning and tapioca to milk, cook in double boiler 10
minutes, add butter. Pour over beaten yolks and fold in egg
whites. Pour in hot buttered frying pan. Cook over low fire 17
minutes, dry out top of omelet in slow oven (275 for 5 minutes)
Cut across omelet at right angles to handle. Fold carefully from
handle to opposite side. Serve on hot plate. — Mrs. H. B. Rigby.
FISH 33
FISH
FISH CHOWDER
1 lb. fish, cod is good. Cut in small pieces and boil in 2 qts. water
3 potatoes, cubed
2 onions, sliced fine
lA c. fat pork, tried out before adding 1 tbsp. flour. Add the fish
stock, potatoes and onions and let it cook until the vegetables
are done. Clams or any other fish may be used.
BAKED SALMON
iy2 c. milk Salt and pepper to taste
1-3 c. flour 1 large can Salmon
1 small onion 1 egg
1-3 c. butter
Make cream sauce of the milk, butter, egg, salt, pepper ana
flour. Let the onion remain in the sauce for just a few minutes
and then remove it. Remove the bones from the Salmon and
flake it. Add y2 of the sauce to the salmon and place it in a
baking dish, pour the remaining sauce over the top and sprinkle
with bread or crackercrumbs. Bake slowly for l/2 hour.
SALMON CROQUETTES
1 can Salmon
Equal amount of hot, mashed potato
Add 2 eggs. Season with salt and pepper. Make into cakes
and fry in butter until brown. — Mrs. Glen Herdti.
SALMON PATTIES
1 can Salmon chopped
3 eggs beaten
1 c. bread crumbs
2 tbsp. flour
Season with salt and pepper and fry in butter.
—Mrs. Thos. X. Smith.
SALMON MOLD
1 lb. can Salmon 2 tbsp. melted butter
4 eggs Vz c. fine cracker crumbs
Season with salt and cayenne pepper
Drain the oil from the fish and do not use. Mix all thoroughly
and cook in a double boiler or steam in can 1 hour. Use diced for
salad or sliced for sandwiches. — Mrs. Effie Merrill
34 THE RELIEF SOCIETY COOK BOOK
DEVILED CRAB
Braise about 6 small green onions, using a LUtle of the tops
and V2 green pepper in butter. Add two heaping tbsp. flour then
1 c. of cream or rich milk. Stir briskly all the time until a thick
white sauce is made, then* add a little Worcester sauce, a little
dry mustard, a dash of cayenne, salt, pepper and paprika to taste.
Stir in one large can of crab meat, butter a shallow pan put
mixture in. Cover with grated Swiss cheese and bake in a rather
quick oven for about 15 minutes or until a light brown. This serves
four or five people. — Mrs, Wm. J. Hanson
HOLLANDAISE SAUCE
y2 c. butter Juice of 1 lemon
I tsp. salt y2 o, boiling water
yolks of 2 eggs % tsp. cayenne
Rub butter to cream, add trie egg yolks 1 at a time and beat
well, then add the lemon juice and seasoning. About five min-
utes before serving add the hot water and cook until it thickens.
1 LANG'S LUNCH (
i » f
! FOLLOW THE CROWD INTO REXBURG'S ONLY NEW |
• I
I AND MODERN EATING HOUSE. |
! *
I CARL LANG, Mgr. |
~*~*~ »~»..«. .». .«..•..».
.*..,.. «..•.-»..«.-«-.
S. J. SKELTON MEAT MARKET
S. J. SKELTON, Prop.
FRESH AND CURED MEATS, POULTRY, FISH, ETC.
52 E. Main St. — Phone 39
We are well equipped for curing customer's hogs and solicit |
this trade. |
I
■»"»i-*-»"t-'»">"«"t"»">i'»"«"«"».i».».t,iti,t.,tl,4..t..tMt.,fi«^-«-l"»»t-
ICE CREAMS AND SHERBETS 35
ICE CREAMS AND SHERBETS
CARMEL ICE CREAM
1 1-3 c. sugar 2 c. milk
1 tbsp. flour 1 egg
Vfe-tsp. salt 1 qt. whipped cream
Carmelize %' of the sugar, make custard of remainder of
ingredients. Stir carmelized sugar and custard together while
hot. Chill and add whipped cream. Freeze. — Mrs. Grace Beesley.
PINEAPPLE SHERBET
1 pt. boiling water, 2 e. sugar; let boil 10 minutes
Juice of 2 lemons
1 pt. can shredded pineapple
1 qt. cream, measured before it is whipped
2 tbsp sugar added to cream
Add syrup, lemon juice and pineapple together. Chill in
freezer and stir in whipped cream and sugar. — Mrs. A. E. Beesley.
APRICOT SHERBET
iy2 c. new milk 1 pinch of salt
1 c. whipping cream 2 egg whites
3 c. sugar 2 tbsp. pulverized sugar
1 qt. canned apricots
Scald milk, add sugar and salt. Cool, add whipped cream and
strained apricots pulp. Freeze until mushy. Beat egg whites and
pulverized sugar. Pour into freezer with other ingredients and
freeze again. — Mrs. Bessy Beal.
ORANGE SHERBET
2 qt. milk 1 pt. cream
1V2 c. sugar 1 egg
3 oranges 'juice and rinds) 1 lemon (juice and rinds)
— Lucy H. Ostler.
HUCKLEBERRY ICE
4 c. water Juice of 2 lemons
2 c. sugar Juice of 2 oranges
3 c. huckleberry juice
Make a syrup of sugar and water and boil 10 minutes. Add
fruit juice and freeze. Other fruit juices may be used.
36 THE RELIEF SOCIETY COOK BOOK
PEACH ICE CREAM
2 c. milk
1 c. sugar
2 sliced peaches (put through colander)
Add the sugar to the peaches and let stand in cool place for
a while. IV2 c. cream, whip well and add the milk. Add the milk
and cream to the peaches and freeze. Peach or apricot jam may
be used instead of the fresh fruit. — Mrs. J. L. Winmill.
REXBURG, IDAHO BLACKFOOT, IDAHO
p^owles-^aclc [jo
-Good ClotHes —
IDAHO FALLS, IDAHO POCATELLO, IDAHO
You Can't Go Wrong
—At The —
COMMERCIAL GRILL
REXBURG, IDAHO
i RICHMAN'S
I
Independent Grocery
i
f —For—
:
?
! QUALITY & SERVICE
I Phone 24 Rexburff, Idaho
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MARMALADES AND CONSERVES 37
MARMALADES AND CONSERVES
ORANGE MARMALADE
6 oranges 1 grapefruit
2 lemons
Cut fine, rind and all and add three times as much water
as fruit. Let stand 12 hrs. Next day boil uncovered until rind
is tender. Then add as much sugar as fruit and juice, and boil
until it is like a thick syrup. Add one bottle of certo let boil one
minute and pour in jelly glasses.
PEACH MARMALADE
Peal and grind 1 case peaches or 5 qts. After they are ground add
2 oranges, ground
Juice of 2 lemons
3 qts. sugar
Boil until thick, about 3 hrs. Just before done add 1 can of
crushed pineapple after juice is drained off.
BANANA ORANGE MARMALADE
3 ripe bananas * Juice of i lemon
Juice of 1 orange 2 Tbsp. sugar
2 Tbsp. butter lU c. salted nuts
4 Tbsp. orange marmalade
Peel bananas cut in two and slice lengthwise, place in a
shallow dish and cover with the sauce of fruit juices, sugar and
butter. Boil up quickly together. Spread with marmalade ana
cover with chopped nuts, (walnuts, almonds or peanuts). Bake
25 minutes in a moderate oven. Cool slightly before serving. Serve
as a garnish for game. For a dessert serve on hot buttered toast.
— Mrs. Anna Whitehead
PEAR HONEY
Grind pears thru food chopper and measure. Add y2 amount
of sugar as pears, and the juice of 1 lemon. Cook over slow fire
until of an apple butter consistency and bottle as you would jelly.
—Mrs. H. B. Rigby.
RHUBARB AND PINEAPPLE CONSERVE
5 pounds sugar
4 pounds rhubarb
1 qt. can of pineapple
Boil for 15 minutes and bottle. — Mrs. Bessie Squires.
38 THE RELIEF SOCIETY COOK BOOK
GRAPE CONSERVE
Wash grapes and remove pulp from the skins. Keep pulp and
skins separate. Cook pulp long enough to loosen seeds. Strain to
remove seeds. Measure the juice and add skins. Put on to cook
and "when heated through put in % as much sugar as pulp. Bon
to consistency of marmalade, add nuts and boil 5 minutes and
remove from stove, — Mrs. W. L. Sutherland.
CITRON PRESERVES
Peel and take out seeds. Cut in squares about 1 in. then weigh.
To 3 pounds of citron add 1 pound sugar, let stand 6 to 8 hours
or over night. Then cook about 8 hours or till citron is clear P~ x
the syrup. Put in glasses. When ready to use add a little lemon
extract. — Mrs. Luke Briggs.
PICKLED PEACHES
6 lbs. peaches 3 lbs. sugar
1 pt. cider vinegar 1 c. of water
2 Tbsp. cloves, heads removed 2 sticks cinnamon broken up
Scald and skin freestone peaches, cook sugar, vinegar and
spices to a syrup. Add peaches cook y2 hour, remove peaches to
stone jar, cook syrup 10 minutes longer and pour over peaches,
every day for a week. Cover top of jar with waxed paper and a
lid and keep in cool place. — Mrs. E. K. Jensen.
DOES YOUR JELLY JELL
For a perfect jelly use 3A of c. of sugar to one c. of fruit juice.
This jelly will stand alone. V2 c. of sugar to 1 c. of juice makes a
tough sour jelly.
CLARIFIED APPLES
1 qt. granulated sugar
3 pts. water
Shreaded rind of one lemon and one orange, boil until it hairs
Pare and cut 8 apples in 4 pieces each. Place in syrup. Cook
slowly until color of gold. Add juice of the one lemon and
orange. Serve cold on flat dish. This makes a very delicious and
beautiful dish served with chicken, turkey or lamb.
— Mrs. Geo. S. Romney.
MEATS 39
MEATS
MEAT LOAF
iy2 lb. Hamburger 6 soda crackers (crumbed)
1 lb. sausage Milk to moisten
2 eggs-beaten Salt and pepper to taste
Mix all together and form in loaf. Slice onion on top and
pour one can of either tomato soup or tomatoes over the loaf.
Bake. — Mrs. Elizabeth Waldram.
ENGLISH BEEF STEAK PIE
2 lbs. round steak 1 tsp. salt
1 small onion
Cut steak in small pieces, dice onion and add salt. Put in
d^sh and cover with water.
Make crust with 1 c. flour V2 tsp. salt
2 tbsD chopped suet . Enough water to make soft dough
Place dough on top of meat, being careful not to let juice of
meat wet top of dough. Steam for 4 hours. Serve hot.
— Mrs. L. F. Rich.
COLD JELLIED MEAT LOAF
Boil until tender
1 chicken and 3 lbs. of veal shank, also 1 onion and salt and
pepper. Remove meat and simmer stock down until you have two
cups liquid left. Shred meat but do not grind. Place in loaf tin
and pour on hot liquid. Hard boiled eggs or olives may be added.
BEEF STEAK ROLL
1 round steak, well scored.
Make a dressing of
1 lb. sausage 1 c. bread crumbs
1 egg 1 small onion
Salt and pepper to taste
Spread on steak and roll. Tie with a cord and bake in a
moderate oven 1 hour. — ^Mrs. Widdison.
SAUSAGE AND TOMATOES
Toast pieces of bread and put over them a little of the fat
in which the sausage has been fried. Arrange sausage on the
toast and over all pour tomato sauce. — Mrs. Martha Briggs.
SAUSAGE TURNOVERS
Make rich biscuit dough, roll out J4 inch thick and cut the
size of a saucer. Place one link sausage or loose sausage made
into a roll on dough. Roll and pinch edges well. Bake in a
moderate oven for 30 minutes.
40 THE RELIEF SOCIETY COOK BOOK
BAKED HAM WITH RAISIN SAUCE
Cover the ham with water and add 1 c. brown sugar, IV2 c.
vinegar. Boil this until tender, then take 2 c. of the water that
the ham has boiled in and add 1 c. cider, 1 c. raisins and y2 c.
brown sugar. Place ham in baking pan, add other ingredients
and bake one hour. Baste often.
SWEDISH DISH
1 lb. chopped beef 2 tbsp. fat
1 c. bread crumbs V2 lb. macaroni
1 egg I can tomatoes
1 tbsp salt 1 onion
14 tsp. pepper I pt. milk
Pour milk over crumbs, beat egg; mix all ingredients thor-
oughly. Cook macaroni until tender. Heat and strain tomatoes
after seasoning with salt, pepper, onion and sugar to taste. Put
layer of macaroni in baking dish then meat mixture by spoon-
fuls. Alternate the macaroni and meat in layers, and over all
pour tomato sauce. Cover and bake 1 hour. — Mrs. Effie Merrill.
POT ROAST OF BEEF WITH VEGETABLES
4 lb. pot roast of beef 2 c. potatoes
1 c. diced carrots 1 c. celery (cut in V2 in. pieces >
1 c. sliced onions
Pre-heat large utensil for 25 minutes on high heat and sear
roast for 20 minutes turning several times to insure browning
all over. During this time the utensil cover should be removed to
allow the escape of steam. When thoroughly browned, cover and
continue to cook on high heat for 30 minutes. Add the vegetables,
1 tsp. of salt and a little water if desired. Continue to cook 10
minutes on high and then turn the heat to medium and con-
tinue cooking for I1 2 hours. 1 can of tomatoes may be added.
— Mrs. J. W. Hanison
LAMB KIDNEY STEW
Soak and pare the kidney and cut in slices. Sprinkle with
salt and pepper. Melt 2 tbsp. butter and when hot put the
kidneys in. Cook 5 minutes. Season more if desirable. Dredge
thoroughly with flour and add V2 c. water or stock. Cook 5
minutes more. Kidneys are tender after a few minutes cooking
but soon toughen. Lemon or onion may be used for additional
flavor. — Gertrude McCheyne
MEATS 41
TURKISH PILOT STEW
1 c. rice (cooked) 1 c. tomato
2 cloves garlic IV2 tsp. salt
2 tbsp. fat 1 tsp. paprika
3 c. water or stock V2 c. chopped meat
Fry out some of fat in pan. Cut the garlic or onions fine and
fry in fat. Put rice in and fry until golden brown. Grind the
meat and combine all ingredients in a casserole and bake 1 hr.
— Effie E. Merrill.
LUNCHEON DISH
Chop one clove of garlic, two medium sized onions and two
sweet peppers, saute in butter and beef fat, (about 6 tbsp. butter)
a few minutes but do not brown. Add two pounds of ground
round steak and cook gently about 1 hour. Add a can of tomato
juice that has been slightly thickened and about two packages
of spaghetti. Add one cup grated cheese, y2 tsp. paprika, a little
cayenne, salt and pepper to taste. Put in buttered pan and bake
slowly about 2 hours. 1 can corn may be added.
— Mrs. Wm. J. Hanson
STUFFED HEARTS
2 small calves' hearts 1 cup bread crumbs
y2 tsp. poultry seasoning 1 tsp. salt
Pepper and boiling water
Wash hearts thoroughly and remove any muscular portion
Make dressing by pouring boiling water through crumbs, drain
well, add seasoning and when cold fill the hearts, cover with
boiling water and cook in oven from 4 to 6 hours, drain off liquid
and thicken for gravy, sprinkle hearts with buttered crumbs,
salt and pepper. Brown in hot oven and serve at once.
—Mrs. D. O. Wilcox
CANAPES
Cut bread in round pieces size of sauce dish, fry one side in
butter until a light brown, put on plate and spread with chopped
cooked meat which is seasoned with salt and pepper, cut pimento
in strips and arrange like a flower. Put white of hard boiled eggs
chopped between strips of pimento and yellow of egg in center.
Serve with pickles and cheese straws. — Mrs. Anna Whitehead.
FRIED LIVER
Cut liver in thin slices, scald in hot water and wipe dry. Dip
in beaten egg. Roll in cracker crumbs and fry in deep fat.
— Mrs. Glen Herdti.
42 THE RELIEF SOCIETY COOK BOOK
HUNGARIAN VEAL
Melt a piece of butter the size of an egg. Add 1 T. paprika.
Chop a medium sized onion fine, and fry slowly in butter. Take
a iy2 lb. veal steak and cut into one-half inch cubes. Add to the
butter and stir well. Cover with water and simmer for two hours
or until the meat is real tender. Add salt to taste and boil down
until water is almost gone. Then add 1 pint of sour cream and
finish seasoning to taste. If sweet cream is used add 1 tbsp.
vinegar and 1 tbsp. flour. This is delicious served with mashed
potatoes, or for variety serve it with noodles or rice.
— Mrs. Bessie Beal
DEVILED VEAL
3 lb. shoulder of veal 6 eggs
1 can mushrooms 1 c. walnut meats
Salt and pepper to taste
Boil the veal until tender. Add salt and pepper, cool and
dice. Thicken the liquor to consistency of gravy. Add diced veal
and hard-boiled eggs cut separately, diced mushrooms and wal-
nuts. Put in baking dish, cover with rolled corn flakes and dot
with butter. Bake V2 hour. — Mrs. J. E. Graham.
CHICKEN SHORT CAKE
Sift together 2 c. flour, 3 tsp. Royal Baking Powder and V2
tsp. salt. Add 4 tbsp. shortening and mix thoroughly with fork.
Add 1 egg and sufficient water to make soft dough. Half fill
greased muffin tins and bake in hot oven. (475) 10 to 12 minutes.
Makes 6 cakes. Split, butter and fill with hot creamed chicken
or mushrooms.
YORKSHIRE PUDDING
Serve with roast beef
4 eggs 1 pt. milk
1 c. flour 1 tsp. salt
Beat eggs until very light, add milk gradually beating all the
time. Add the flour next and beat hard. Bake in a moderate
oven for 20 minutes. If oven is too hot the pudding will not rise.
— Mrs. May Grover.
BAKED HAM
l2 Swifts' Premium Ham (Boiled two or three hours.)
Rub brown sugar and mustard on and put whole cloves in the
fat. Pineapple may also be used. Bake until nicely browned.
—Mrs. W. L. Sutherland.
MEATS 43
APPLE HAM CASSEROLE
Select a slice of ham an inch thick, rub well with brown sugar
and place in a baking dish. Stick 3 cloves in the ham, add 1 tbsp.
finely chopped onions (or not, as desired). Peel, core and quarter
apples, cover the ham with apples, sprinkle with 4 tbsp. brown
sugar and add 1 tbsp. butter cut in bits. Add 1 c. boiling water
and bake in a covered dish until meat is tender.
SCALLOPED HAM
2 c. finely chopped ham 1 c. chopped hard-boiled eggs
v2 tsp. mustard Pepper to taste
Mix with 1 c. white sauce, cover top with buttered bread
crumbs and bake.
CANNING BEEF
Sterilize bottles, lids and rubbers. Have meat fresh and that
has not been frozen. Cut meat in small pieces. Pack in the jars.
To a 2 qt. bottle add 1 tbsp. salt. Fill the jars with water, place
lid on tight then turn them Vs of a turn back. Put in boiler with
water enough to steam, cook for 5 hours. Take out of boiler and
seal. — Margaret Pearson.
CHICKEN CANAPES
To V2 c. aspic jelly, made from chicken stock which is cool
but not set, add V2 c. mayonnaise. Cut cold roast chicken in very
thin slices coat with aspic mixture and arrange on bread which
has been sauted in butter and cooled. Garnish the chicken
with bits of pimento and make a border of the aspic with a
pastry bag and tube.
HOT OYSTER CANAPES
(For lunch or dinner)
Stamp bread in ovals about 4 in long, brown in butter and
sprinkle a bit of chopped onion and parsley on each. Drain and
dry large oysters, lay one on each canape, season with salt, pep-
per and lemon juice and top each with tiny square of sliced
bacon, with a tooth pick. Set in oven just long enough to crisp
bacon and curl oyster. Remove picks and serve with a section of
lemon.
HAM CANAPES
Mix together V2 c. deviled ham or boiled ham, chopped fine,
season with mustard, tabasco, and 1-3 c. thick tomato sauce.
Soread mixture on squares of buttered toast, cover with grated
cheese, then with buttered crumbs and set in oven to brown
lightly. —Mrs. Kenneth Webster.
44
THE RELIEF SOCIETY COOK BOOK
CASSEROLE CHICKEN
Stew I chicken until tender, separate from bones, add 1 can
peas, 1 can mushrooms, 1 can tomatoes and a little red pepper.
Cook with carrots. Then thicken with a little flour. Pour over
chicken and bake. — Mrs. Nathan Levine.
| GEM STATE LUMBER CO.
BUILDING HEADQUARTERS, REXBURG, IDAHO
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Phone 130 ?
THE RELIEF SOCIETY COOK BOOK
45
EAT
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I Rexburg, Idaho
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The Home of FRESH FRUITS— VEGETABLES And
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46 THE RELIEF SOCIETY COOK BOOK
PIE
CHEAP CREAM PIE
2!/2 c. water or milk 4 Tbsp. flour or corn starch
iy2 c. sugar
Heat in double boiler and add sugar and flour or corn starch.
Cover with whipped cream. Makes 2 pies. Chocolate, lemon, ban-
anas or pineapple may be added.
PUMPKIN PIE
iy2 c. of steamed and strained pumpkin
2-3 c. brown sugar I1 2 c< milk
1 tsp. cinnamon !/2 c. cream
V2 tsp. ginger */2 tsp. salt
2 eggs
Mix ingredients in order given and bake in one crust in
moderate oven. — Mrs. Geo. S. Romney.
PUMPKIN PIE
1 pint pumpkin 1 pt. milk
2
c. sugar H tsp. ginger
y2 tsp. salt 2 eggs
1 tsp. cinnamon
Beat eggs with sugar and mix altogether, bake in moderate
oven 45 minutes. — Mrs. May Grovsr.
CREAM RAISIN PIE
1 c. seedless raisins 1 tsp. flour
1 c. cream I c. sugar
2 egg yolks
Stew raisins until done, add cream, sugar, and flour. Mix
well and cook five minutes. Add egg yolks and cook until thick-
Put into baked crust. Cover with egg whites beaten stiff.
— Mrs. I. N. Corey.
MOCK CHERRY PIE
3 c. cranberries 2 Tbsp. water
1 c. seeded raisins 1V2 tsp. syrup
1*2 c. sugar M> tsp. salt
2 Tbsp. flour Vi tsp. lemon or vanilla
Chop cranberries, add dry ingredients to fruit mix well.
Puncture both top and bottom crusts to permit steam to escape.
Bake in moderate oven 45 minutes. — Mrs. D. O. Wilcox.
PIES 47
SOUR CREAM PIE
1 c. sour cream 1 c. chopped raisins
1 egg 1 Tbsp. flour
1 c. sugar 1 tsp. vanilla
Mix the sugar and flour, egg and cream, theli raisins and
vanilla. Pour into pie crust. Cover with top crust. Bake in quick
oven long enough to set under crust. Then lessen heat and bake
slowly until custard is done. If the top crust is omitted, top with
whipped cream. — Mrs. Bessy Beal
LEMON PIE
Juice of 1 lemon 1 c. sugar
1 c. water Pinch of salt
2 eggs (save whites for meringue for top of pie)
2 heaping Tbsp. of flour mix to paste for thickening
Mix lemon juice, sugar and water and egg yolks together
and beat until almost boiling point, remove from stove and stir
in thickening, return to fire and cook until thick, stirring con-
stantly. This may be cooked in double boiler.
Make rich pie crust, line deep pie plate and bake. Fill with
cooked filling and top with meringue, made from the whites of
eggs, beaten stiff with wire whipper and two Tbsp. sugar folded
in. Brown delicately. — Mrs. C. L. Miller.
MEATLESS MINCE MEAT
2 qts. apples, chopped 4 qts. green tomatoes, ground fine
2 lbs. brown sugar 1 lb. seeded raisins
V? lb. citron chopped ] ■_> c. suet, chopped fine
1 tsp. salt y2 c. strong cider vinegar
1 2 c. dark molasses 1 tsp. cinnamon
1 tsp. cloves 1 tsp. grated nutmeg.
Chop tomatoes fine and drain off all juice, cover with cold
water and let come to boil and scald for 30 minutes, then drain
well, add all the ingredients except the spices. Stir well together
and cook until thick, when cool add spices stir thoroughly and
place in a stone jar. This quantity will make six large pies.
— Myrtle Morris.
PIE CRUST
1 2-3 c. flour V2 tsp. salt
1 ■_> tsp. B. P. 6 rounding Tbsp. shortening-
Mix with cold water. —Mrs. Daniel Ricks.
48 THE RELIEF SOCIETY COOK BOOK
CREAM PIE
Foundation good for 20 pies
Five qt. sugar 2 T. salt
2 c. corn starch 12 egg yolks
6 c. flour l/2 lb. butter
8 qts. water
For lemon pie — Use 12 lemons. Mix sugar, corn starch and
flour thoroughly. Stir into the boiling water. Cook l/2 hr. in double
boJer, then add lemon juice. Cook five minutes and add egg yolks
and butter. Cook until butter is melted. Fill baked shells. Use
meringue made of egg whites. 1 Tbsp. powdered sugar to egg-
white or one half cup cream whipped for each pie.
Pineapple Pie — Use 4 large cans grated pineapple. Drain and
add water enough to make 9 qts. liquid. 6 tbsp. lemon juice. Use
above ingredients and mix with pineapple. Except water and
proceed as for the lemon pies.
For Banana Pie — Use milk instead of water. Makes 27 pies.
Chocolate Pie — Proceed as above omitting the corn starch.
Use IV4 c. cocoa, or 1 tbsp. for each pie. — Mrs. H. M. Warner.
MINCE MEAT
5 lb. beef, 1 lb. suet 4 lb. raisins
2 lbs. dried apples 1 lb. citron peel
Yi bu. green apples 1 lb. le:non peel
4 lbs. currants 1 pint vinegar
2 qts. cider 4 lbs. sugar
Add lemon extract, cinnamon, cloves, nutmeg, and allspice
to suit taste. — Mrs. Lorenzo Jensen.
C. A. COTTLE GARAGE
OLDSMOBILE SALES & SERVICE
♦ Gas, Oil, Tires & Accessories — Storage and Towing I
i
1 ?
I Phone 84 134 East Main, Rexburg, Idaho J
PICKLES 49
PICKLES
CHILI SAUCE
V2 bu. firm ripe tomatoes 2 tsp. allspice
2 doz. onions 2 tsp. cinnamon
2 doz. red peppers 1 tsp. cloves
1 doz. green peppers % c. salt
6 c. vinegar 3 c. sugar
Grind and cook 4 hours. — Mrs. Effie Merrill.
CATSUP
1 gal. tomato pulp 2 c. sugar
1 pt. vinegar 3 Tbsp. salt
1 Tbsp. pickling spice 1 Tbsp. black pepper
1 onion chopped and put in bag 3 tsp. cinnamon
Boil down to consistency of catsup. Put vinegar in last.
— Mrs. W. L. Sutherland.
APPLE CATSUP
Stew sour apples until tender, and sieve. To each qt. of
sieved apples add 2 c. sugar, 1 tsp. black pepper, 1 tsp. cloves,
1 tsp. cinnamon, 1 Tbsp. salt and 3 med. sized onions,cut fine.
Stir all together add enough cider vinegar to cover. Place
over slow fire and boil for 1 hr. Stir often to keep from burning.
Seal while hot. — Mrs. L. Y. Rigby.
DILL PICKLES
Wash and pack cucumbers in 2 qt. jars. Put in a small bunch
of dill. 2 Tbsp. salt. 2 c. vinegar. Finish filling with cold water
and use self sealing lids. Ready for use in 2 weeks. — E. C.
SWEET PICKLES
1 c. salt to 4 qts. water, use medium sized cucumbers also
cauliflower and small onions. Soak in brine 24 hrs. Drain and
boil 20 minutes in a solution of 1 pt. vinegar to 2 qts. water, 2
tsp. tumeric. Take out and drain thoroughly, rinse in cold water.
Use 5 qts. of cucumbers 1V2 qts. onions, 1 qt. cauliflower or use all
cucumbers.
Syrup
10 c. sugar 5 c. vinegar
4 c. water
2 hands full Dove brand spices tied in cloth. Put in a few of
choice spices, loose cinnamon, cloves, mustard seed. Boil 40 min-
utes all together, pack pickles in bottle and pour hot syrup over
and seal. —Mrs. Daniel Ricks.
50 THE RELIEF SOCIETY COOK BOOK
SWEET PICKLES
25 large or 75 small cucumbers 2 qts. Heinz cider vinegar
2 qts. sugar 1 Tbsp. whole cloves
2 sticks cinnamon Alum size of walnut
Brine to hold up an egg
Let cucumbers stand in brine 2 weeks, placing a cloth over
top of jar. When a scum begins to collect wash cloth every day.
Cut cucumbers into pieces, if large, and wash well. Let stand in
alum water over night. Boil sugar, spices, and vinegar until thick
as syrup. Pour hot syrup over cucumbers. Repeat 4 mornings.
Seal in jars. — Mrs. L. F. Rich.
BREAD AND BUTTER PICKLE
1 qt. med. cucumbers IV2 c. vinegar
6 onions (small, sliced) 1 c. sugar
2 sweet red peppers, cut in strips 1 tsp. cinnamon
Salt lightly, let stand one hour 1 tsp. tumeric
Boil 20 minutes, seal.
PEPPER RELISH
12 green peppers, ground 6 large onions, ground
1 or two red peppers, ground
Sprinkle with l/2 c. salt. Cover with boiling water. Let stand
until cool. Add 3 c. sugar, and 1 qt. vinegar. Cook 15 minutes
— Mrs. Effie Merrill.
BREAD AND BUTTER PICKLE
7 qts. cucumbers I Tbsp. tumeric
9 small onions 1 Tbsp. celery seed
2y2 c. sugar 1 Tbsp. mustard seed
Slice cucumbers and soak in salt water over night. Drain,
add onion, cut in slices. Spices and cover with vinegar and water
using 1 cup Heinz cider vinegar to 2 c. water. Cook about ten
minutes and seal in jars. Makes about 12 pints. — Mrs. Frank Kelley
CORN RELISH
1 small cabbage iy2 c. brown sugar
1 large onion 2 red peppers
6 ears corn IV2 Tbsp. mustard
2 Tbsp. salt 1 pt. vinegar
2 Tbsp. flour
Steam corn 30 minutes and add to the chopped cabbage,
onion, and peppers. Mix flour, sugar, mustard and salt. Add the
vinegar, add the mixture to the vegetables and simmer for 30
minutes. Bottle and seal — Mrs. J. E. Garner.
PICKLES 51
GREEN
TOMATO RELISH
2 gal. green tomatoes
1 tsp. allspice
12 large onions
1 tsp. cloves
4 red bell peppers
1 Tbsp. mustard seed
1 qt. vinegar
1 Tbsp celery seed
2 Tbsp. mustard
V2 c. salt
2 Tbsp. black pepper
Cook until tender and bottle
— Mrs. Elizabeth Waldram.
SWEET RELISH
1 peck green tomatoes put through food chopper. Let stand over
night in salt. Wash and drain, add one medium cabbage, ground,
Boil
2 qts. vinegar 1 qt. water
6 onions, ground 3 red peppers, ground
5 c. sugar 2 green peppers, ground
2 Tbsp. celery seed 2 Tbsp. mustard seed
1 tsp. cinnamon 1 tsp whole cloves
Tied in a bag and cooked until soft and thick.
TOMATO RELISH
12 ripe tomatoes 12 apples
6 large onions 8 green peppers
8 red peppers (sweet)
Grind all through food chopper. Add:
1 pound brown sugar 1 pound raisins, seedless
1 qt. vinegar 2 tsp. ginger
V2 tsp. cayenne pepper 2 Tbsp. salt
Boil 1 hour and seal. — Mrs. Myrtle Morris.
UNCOOKED CELERY RELISH
12 c. chopped celery 2 tsp. powdered cloves
4 c. chopped cabbage 3 c. sugar
1 c. chopped green pepper 6 c. vinegar
1 c. chopped red pepper 1 c. salt
1 c. chopped onions 2 Tbsp. mustard seed
1 qt. chopped green tomatoes 1 Tbsp. powdered cinnamon
Mix the vegetables and salt and let stand over night. Strain
thoroughly and add the rest of the ingredients. Pour into a jar
and weigh down with a lid. After a week the relish will be ready
to serve.
52 THE RELIEF SOCIETY COOK BOOK
PUDDINGS
APPLE DUMPLINGS
Make syrup of 1 c. sugar, 1 T. butter, 2 heaping- c. of sliced
apples, and 2 c. of hot water. Let come to a boil. (Fresh canned
apples may be used.)
Dumplings
Sift together 1 c. flour, 2 tps B. P., y2 tsp. salt. Mix with % c,
sweet cream and drop in spoonfuls into the boiling syrup. Cover
and boil for 20 minutes without lifting lid. — Mrs. L. Y. Rigby.
RICE APPLE PUDDING
1 c. boiled rice 2-3 c. brown sugar
1 c. chopped tart apples 2 tbsp. butter
Y2 c. stewed prunes, chopped lk tsp. salt
Vz tsp. vanilla
Combine ingredients and turn into a greased baking dish.
Cover with buttered crumbs. To I c. of milk, add 1 beaten egg and
pour this over the mixture. Bake 30 to 40 minutes, serve hot.
with thin cream.
BREAD CRUMB AND APPLE PUDDING
3 c. bread crumbs l/2 c. sugar
3 c. apple sauce V2 tsp. cinnamon
Mix sugar, apple sauce and cinnamon. Into a buttered baking
dish put a layer of crumbs then a layer of apple sauce, making,
three layers each with bread on top. Dot with butter and bake 20
minutes.
HARVARD PUDDING
1-3 c. butter 3V2 tsp. B. P.
y2 c. sugar lA tsp. salt
2y2 c. flour I c. milk
1 c. fruit (raisins or dates)
Steam 2 hours in cans or pan. Serve with sauce or cream..
— Mrs. Arthur Harris
PRUNE PUDDING
1 c. prunes cooked, seeded, chopped
V2 c. sugar 1 T. butter
1 c. nuts, chopped I c. bread crumbs
y2 c. prune juice 1 tsp. B. P.
Salt
Bake 20 minutes. — Mrs. Clyde Packer.
PUDDINGS 53
PINEAPPLE FOAM
Prepare and grate a small pineapple, beat very light ths
whites of two eggs and gradually stir into them V2 c. sugar, then
the grated pineapple. Whip 1 c. of thick cream and stir into the
prepared pineapple.
Chill and serve in glass cups. — Mrs. M. C. Madison.
BAKED PUDDING
3 eggs 1 tsp. soda
!2 c. butter I1- cup flour
1 c. sugar 1 c. raspberry or gooseberry jam
4 tbsp. sour milk
Season with nutmeg and cinnamon. Cream butter and sugar
then add other ingredients. Bake in a slow oven for 30 minutes.
Serve with hard or cooked sauce. — Mrs. I. N. Corey.
PLUM PUDDING
Y2 lb. raisins lA lb. suet, creamed with raisins
21 L, c. bread crumbs, soaked in % c. milk
3 eggs V2 tsp. cinnamon
1 c. brown sugar y2 tsp. nutmeg
1 tsp. salt y4 tsp. cloves
Combine then add V2 c. raisins mixed with 2<2 large tbsp.
flour in which has been sifted 2U tsp. B. P. Turn into buttered
pan steam 2V2 hrs. Serve with hard sauce. — Mrs. G. E. Widsteen.
ENGLISH PLUM PUDDING
2'_. c. chopped suet 2 c. flour
1 c. flour 2 tsp. B. P.
2-3 lb. raisins V4 tsp. cloves, cinnamon
2-3 lb. currants y2 tsp. mace, salt
% c citron 2 eggs
1 c. sugar i '2 c. sweet milk
Cut, do not grind suet, fine and add 1 c. flour, add fruit,
sugar and then flour mixture. Then eggs and milk mixture. This
should be quite stiff. Boil in cloth 4 to 6 hrs. Dip cloth in boiling
water and dredge in flour. Be sure the pudding is covered with
flour. —Mrs. A. E. Taylor
54 THE RELIEF SOCIETY COOK BOOK
DATE
PUDDING
1 pkg. dates cut fine
1 c. boiling water
1 tsp. soda
1 c. sugar
3 tbsp. butter
2 eggs
iy2 c. flour
1 tsp. B. P.
1 c. walnuts
V2 tsp. vanilla
Cream butter and sugar, add eggs, well beaten, sift flour and
B. P. and add. Then add vanilla and walnuts, cut fine. Pour boil-
ing water over dates and add soda, let cool and add to mixture.
Steam three hours in covered cans. — Mrs: C. W. Poole".
SUET PUDDING
1 c. ground suet 2 c. bread crumbs
1 c. flour
1 c. raisins (2 c. raisins. and no currants if desired.)
1 c. currants
V2 c. molasses (Sorgum molasses is best)
1 2 c. sugar (less molasses and more sugar if desired >
1 c. sweet milk
1 tsp. salt
1 tsp. each of cloves and nutmeg.
Steam 3 or 4 hours — Mrs. May Grover.
TIHITIAN DESSERT (Squash Pudding)
An ample amount of squash I can pineapple grated
1 c. sugar 2 eggs well beaten
Juice of one lemon l/4 tsp. salt
% to one c. corn starch in water
Mix all together. Bake in well greased pan in moderate oven
until well set. Serve hot or cold with grated cocoanut.
—Thomas X. Smith, Jr.
RAISIN APPLE COBBLER
Tirst part:
5 tart apples 1 c. raisins
1 c. sugar 2 Tbsp. butter
Put all in baking dish and cover with following batter.
1 egg 2 T. melted butter or substitute
V2 c. sugar y2 tsp. vanilla
1 c. sifted flour % c. milk
1 tsp. B. P.
Beat egg until light, add sugar, sift flour and B. P. and add
to mixture alternately with milk. Beat until smooth. Add melted
butter and vanilla. --Mrs. Clyde Packer.
PUDDINGS 55
DATE PUDDING
2-3 c. sugar 2 eggs
1 c. bread crumbs 5 T. melted butter
L2 c. miik or more if bread is dry
1 c. chopped nuts 1 c. chopped dates
1 tsp. vanilla 1 tsp. B. P.
Mix dry ingredients, add moist ones. Steam or bake.
— Mrs. West Parkinson.
DATE ROLL
lA lb. dates lA lb. marshmallows
3 4 lb. graham crackers lU lb. nuts
2/4 pt. cream
Roll crackers, leaving two out. Roll nuts, cut marshmallows.
Put all together with cream and work with fingers and form roll
size of slices desired. Then roll in remainder of crackers. Make
day or so before using or long enough to chill and set. Slice and
serve with whipped sweetened cream sprinkled over with nuts or
chocolate candies. Serves five. — Mrs. Daniel Ricks.
DATE PUDDING
1
1
y.
1
egg
c. Karo
2 c. water
c. nuts
1 c. dates
1 tsp. soda
2 c. flour
Steam in greased
pan
3
hours.
CARROT PUDDING
1
1
1
1
1
c.
c.
c.
c.
1/2
grated potato
grated carrots
sugar
raisins
c. flour
1 tsp. soda
V2 tsp. salt
1 tsp. cinnamon
1 ■_> tsp. allspice
V4 tsp. cloves
ttiV&r
Beat soda into potato, add carrot and fruit, then the dry n (^
ingredients. Mix thoroughly and steam for four hours. Serv"
with either lemon or hard sauce. — Mrs. Earl J. Soelberg. ^ jj^t^i
i*
CARMEL SAUCE 7J/^^7
1 c. sugar carmelized by melting in frying pan. When melted ' ' a n^P
add 1 c. water and boil until dissolved. - a>^" dJ^K
/
56 THE RELIEF SOCIETY COOK BOOK
CARMEL CUSTARD
Use above sauce by placing 1 Tbsp. in individual mold, than
carefully pour into molds the following mixture: 1 qt. scalded
milk, poured over 5 beaten eggs, V2 c. sugar, V4 tsp. salt, nutmeg
and lemon ext. Set molds in pan with water in it and let bake
in a moderate oven until a knife will come out clean, (about 20
minutes). Let cool and remove by running around custard with
knife. Turn upside down into sauce dish.
FIG PUDDING
1^4 c. sugar 1 tsp. cinnamon
1 c. raisins ' V2 tsp. allspice
1 c. currants V2 tsp. cloves
1 c. suet V2 tsp. nutmeg
1 c. flour 1 c. molasses
1 2 c. figs, cut fine V2 tsp. soda
1 L, c. nuts 4 eggs
Mix all together dry then add one cup molasses with V2 tsp.
soda. Add 4 well beaten eggs.
CARMEL SAUCE
Cream together 1 cup brown sugar, % cups butter. Let sim-
mer until sugar is dissolved. Add x ■> c. cream, 1 tsp vanilla.
GRATED SWEET POTATO PUDDING
3 large sweet potatoes 1 tbsp. melted butter or nut
1 c. sugar margarine
1 c. milk 1 tsp. cinnamon
1 egg l4 tsp. cloves
Pare and grate potatoes, or put through food chopper. Ada
sugar and milk and mix thoroughly. Beat in the egg and add
butter and spices. Put in shallow, well greased baking dish and
bake until brown in (350) degree oven or, put in double boiler
and steam 2V2 hrs. May be served with any good pudding sauce,
or spread with preserves and meringue and browned.
ORANGE PUDDING
6 oranges, med. 3 egg yolks, 3 egg whites
1 lb. can grated pineapple 1 envelop knox gelatin
y2 c. sugar Juice of j L> lemon
Combine yolks and sugar, add pineapple, orange juice and
1 grated orange rind. Soak gelatin in V2 c. cold water let stand
a few minutes then fill cup with boiling water. Mix all ingred-
ients and last stir in stiff egg whites. Put in fancy dishes ready
to serve. — Mrs. Nathan Levine.
PUDDINGS
57
ROLLED RAISINS
3y2 c. flour
2 lb. raisins
1 tsp. cinnamon, cloves
1 ^ tsp. salt
2 c. sugar
2 c. hot water
V2 c. butter
y2 c. lard
2 tsp. soda
Put sugar, butter, or lard and raisins in the hot water in a
kettle and let boil 2 minutes. Remove from fire and add the 2
tsp. of soda while hot. Whip very hard and set aside to cool. When
cool add the flour and bake 1 hour. — Mrs. Lorenzo Jensen.
••-••■••-.••••..•..•..•-.•..•..•..•..•..•..•..•..•.
••••••••••••••••••••••••••••••••••••••••••••••••••••••••.••••a*
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uzegal Cleaners
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Phone 119 Rexburg, Idaho !
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M. H. KING CO.
5c-10c and Variety Store
THE BIGGEST & BEST LINE OF POPULAR PRICED MDSE.
PHONE 59-J
REXBURG STATE BANK
Rexburg, Idaho
A GENERAL BANKING BUSINESS TRANSACTED
"MAKE OUR BANK YOUR BANK''
58 THE RELIEF SOCIETY COOK BOOK
You Save With Safety at
f THE REXALL STORE
| 40 years of Successful Business in the State of Idaho \
THE JOY DRUG STORE
| On The Corner
i
| Rexburg; Idaho
NTER FROCK SHOP
EVERYTHING IN WOMEN'S APPAREL
{ HATS— SILK UNDERWEAR j
I HOSE— CORSETS
t NOVELTY JEWELRY t
f GLOVES— SCARFS T
| Rexburg, Idaho Phone 94 j
• •
-•••••••••••••••••••«•"•"••••••••••••••••«••••-•"•-••-••"•■■•«'••-•"•-•-••-••-••-••••-•••••••••••-'••••"•••••••••••••••••••••••••••••
• ••••••••■••-•••••••••••••••••••••#••••••••••••••••••"•••••••••••••••••••••••••••€••••••••••••••••• J- •»•••••••••"••••••••••••••••-••••*•••••
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f NEW CHEVROLET SIXES ?
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| "WE SELL" "WE SATISFY'' f
I Phone 125
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I WRIGHT'S MARKET t
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| FRESH AND CURED MEATS I
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| Hugh Wright, Mgr. Phone 70 I
i •
I If you have meat to cure we are equipped to do the work I
I with a special sweet pickle cure. I
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THE RELIEF SOCIETY COOK BOOK 59
TETON MERCANTILE CO.
TETON, IDAHO
Chain RED & WHITE Stores
After eight years of service and experience we are better
f able to serve you than ever. We carry only recognized Brands
of Standard Merchandise. No gambling when you buy from us.
As an example of lines we stock let us remind you that you
can always depend on getting Ball Brand Boots, Star Brand
i Shoes, Hodkins Gloves and Fitz Overalls. A complete line of
Groceries and Hardware. — J. Kenneth Thatcher.
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That in the management of the kitchen there are doz-
ens of ways to do the many tasks in a better and easier way?
We have hundreds of bright, shiny utensils, labor saving
devices, new inventions and everything that goes to make
house-keeping a pleasure, and all at a small cost. Just give
us a call.
THE HARDWARE INC.
Where Quality dwells, Service tells, Price sells.
Phone 49 "Your Store" Rexburg
c. w. scon STORES CO.
Everything to Wear for the Entire Family
Better Values for the Money you spend
QUALITY — :_ SERVICE
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A. E. CARLSON
Plumb]
Heat
Tinn
Roof
I Rexburg Phone 177 Idaho
60 THE RELIEF SOCIETY COOK BOOK
SALADS
SUGGESTIONS FOR SALAD COMBINATIONS
VEGETABLE SALADS
Shredded lettuce, chopped onions, sliced cucumbers.
Tomatoes stuffed with celery and cucumbers.
Lettuce shredded, green peppers and pimentoes and chopped nuts.
Lettuce, asparagus tips, sliced tomatoes.
Beets, celery, cabbage, shredded lettuce.
Shredded cabbage, chopped beets, chopped celery.
Cucumbers, new onions, radishes.
Lettuce and sliced tomatoes.
Chopped raw carrots, shredded cabbage, chopped celery.
Chopped carrots and nuts.
Shredded cabbage, pimentoes and green peppers, cocoanut and
chopped nuts.
Shredded cabbage, peanuts, celery and chopped onions.
New grated carrots, chopped onions, chopped green peppers.
Shredded cabbage, chopped onions, chopped green peppers.
Tomato stuffed with pineapple and nuts.
Tomato stuffed with cucumbers and green peppers.
Raw grated carrots, chopped celery, raisins, celery and nuts.
Peas, chopped beets, and chopped peppers.
Kidney beans, peas, chopped onions and chopped celery.
String beans, radishes, green onions.
Peas, chopped pickles, peanuts.
Cooked asparagus, sliced tomatoes.
Cooked asparagus, thousand Island dressing.
Cooked asparagus, lettuce and chopped celery.
FRUIT SALADS
Sliced pineapple and grated cheese.
Pineapple, celery, grated cheese.
Sliced orange, pineapple and grapefruit.
Grapefruit, chopped celery, oranges.
Sliced peaches, sliced pineapple.
Sliced oranges, sliced bananas and nuts.
Chopped apple, chopped celery, nuts.
Pineapple, grapes, celery, nuts.
Pineapple, cherries, apple, celery, orange.
Prunes and nuts.
Apples, dates and celery.
SALADS 61
Pears stuffed with cottage cheese, currant jelly.
Pears stuffed with cream cheese.
Pears, oranges, pineapple, nuts.
Dates, oranges, nuts.
Cherries, pineapple, marshmallows, nuts, white grapes, shreddea
lettuce.
Prunes and raisins.
MEAT OR FISH SALADS
Chicken, celery, mayonnaise.
Chicken, celery, apples and nuts.
Shrimp, celery, and olives.
Tuna fish, celery, and mayonnaise.
Tuna fish, cabbage and pickles.
Minced ham, celery, and cabbage.
Sardines, lemon juice and hard, cooked eggs.
FRUIT SALAD DRESSING
!4 c. Lemon Juice 2 eggs beaten light
174 c. pineapple juice 1 c. whipped cream
v4 c. sugar Pinch of salt
Heat juices and sugar until boiling then beat in the eggs.
Cook slowly stirring constantly until thick. When cool and ready
to use stir in the whipped cream. Mrs. J. L. Winmill.
FRENCH DRESSING
V2 tsp. salt 3 tsp. vinegar
!/4 tsp. paprika or pepper 4 tsp. oil, wesson or mazola, etc.
Mix ingredients and stir until well blended.
COOKED SALAD DRESSING
1 c. vinegar (weaken if necessary)
1 tsp. sugar % t. salt
1 tsp. flour i/2 tsp. mustard
1 egg 1 tsp. butter
Mix, cook all together excepting eggs and butter. Add beaten
egg and return to the fire. Add butter after removing from stove.
SOUR CREAM DRESSING
1 c. sour cream, whipped stiff
1 tsp. lemon juice
1 tsp. pineapple juice if possible
Add lemon and pineapple juice during the whipping, season
with salt and a dash of curry powder when it is to be served
with vegetable salads. Use only the fruit flavoring for fruit salad.
62 THE RELIEF SOCIETY COOK BOOK
THOUSAND ISLAND DRESSING
1 c. mayonnaise 1 tbsp. chopped pimentoes
1 tsp. tarragon vinegar 1 tbsp. chopped green peppers
Va tsp. paprika 1 cooked egg yolk, grated
1 tsp. chopped olives 1 tbsp. catsup
1-3 c. chili sauce
To the mayonnaise add the chopped pimento, green peppers,
egg yolks, chopped olives, Chili sauce, catsup and paprika. Mix
thoroughly, then add the vinegar. If the dressing is too thick,
add some olive oil and stir vigorously.
FRUIT SALAD DRESSING
1 cup pineapple juice 1 T. lemon juice
V2 c. water FL» cup sugar
Grated rind of I lemon 2 T. corn starch
Boil ingredients, add corn starch, dissolved in a little water.
When cold add 1 c. cream (whipped).
QUICK SALAD DRESSING
V2 pt. cream 2 T. sugar
1 tsp. salt TL» cup weak vinegar
Serve with shredded lettuce —Mrs. Lee Browning.
CARROT SALAD
2 c. grated carrot
1 small can shredded pineapple, well drained
1 c. shredded cocoanut
Serve on lettuce leaf, with whipped cream sweetened and
seasoned with vanilla on top of each serving. — Mrs. L. Y. Rigby.
ASPARAGUS AND TOMATO SALAD
6 slices of tomatoes l/2 cup diced celery
3 T. Chopped green peppers *4 tsp. paprika
Va tsp. salt y2 c. mayonnaise dressing
18 stalks canned or fresh asparagus
Arrange the tomatoes on lettuce leaves and top with the rest,
of ingredients. — Mrs. Nora Clark.
JELLO SALAD
1 pkg. jello or jell-well demon) 1 T. vinegar
1 tsp. salt I c. chopped cabbage
1 c. chopped celery y2 c. pickles
1 c. carrots put thru the food chopper
Dissolve jello in 1 pt. boiling water add vinegar and salt. Let
cool and when cold, but before it sets add the chopped vegetables.
Chill and mold. Serve on lettuce with mayonnaise.
— Mrs. R. H. Hamilton.
SALADS 63
2 T. knox gelatin 1 c cabbage (Cut fine)
2 T. knox geleton 1 c. cabbage (Cut fine)
1 cup boiling water 1% cup celery (Cut fine)
5 T. vinegar 1 small green pepper, (cut fine)
2 T. lemon juice Vi c. canned peas
3 T. sugar 1 T. pimento (Cut fine)
1 tsp. salt
Dissolve gelatin in 4 T. cold water. Add boiling water, then
vinegar, lemon juice, sugar and salt. Chill until it begins to con*
geal then add vegetables. Mold and serve with mayonnaise.
TOMATO PERFECTION SALAD
1 qt. can tomatoes lA c. onion, cut fine
1 c. celery 1 c. cabbage
1 c. peas 1 green pepper
1 tsp. salt Vz tsp. paprika
Dash of cayenne pepper
2 T. knox gelatin (plain) soaked in 4 T. cold water
Strain tomatoes, heat to boiling point and pour over gelatin.
Chill until it begins to congeal and add seasoning and vegetables.
Mold in small cups. — Mrs. S. J. Skelton.
CHEESE SALAD
1 lb. grated cheese 1 c. cream, whipped
y2 c. chopped stuffed olives
2 T. gelatin dissolved in *A cup warm water, beat into cream,
add cheese, olives, paprika, mustard, and salt (to taste). Mix well
and heat until smooth and creamy. Chill and serve on slices of
pineapple with salad dressing. — Mrs. Alvin Ricks.
COTTAGE CHEESE SALAD
4 medium sized ripe pears or any desired fruit or vegetable
1 c. well seasoned cottage cheese
Wash and pare the pears, scoop out the centers and fill cava-
ties with chilled cottage cheese.
Arrange on lettuce leaves and serve with mayonnaise or
French dressing. Sprinkle with chopped nuts. Broken nut meats
or chopped pimentos and green peppers may be added to cottage
cheese to improve flavor, for vegetables or other fruits.
— Mrs. Nora Clark.
APPLE, PINEAPPLE AND CELERY SALAD
2 c. tart apples, diced 1 c. celery, cut in small pieces
2 slices canned pineapple, cut in pieces.
Mix ingredients with apple mayonnaise and serve on lettuce
leaf.
64 THE RELIEF SOCIETY COOK BOOK
APPLE MAYONNAISE
To one cup of mayonnaise, add one cup bright colored apple
jelly, mix lightly and serve at once.
APPLE AND CABBAGE SALAD
One half small cabbage, shred very fine, allow to stand 2
minutes, in boiling water, drain and immerse in cold water until
cool. Drain, add three tart apples, peeled and chopped, and a
couple stalks of celery. Sprinkle with V4 tsp. salt. Add boiled
mayonnaise dressing.
CRANBERRY SALAD
2 lbs. cranberries Bunch of celery
1 c. nut meats Can of pineapple
3 c. sugar Y2 tsp. salt
Cook cranberries using T2 as much sugar as berries and !2
as much water, when tender drain.
Drain pineapple and cut in small pieces, also cut celery and
nuts. Add enough hot water to cranberry and pineapple juice
(to make a qt. of liquid J Soak I pkg. of knox gelatin in cup of
cold water, let stand 10 minutes. Then add to fruit juice. Mix
all together. Mold. Use with salad dressing. — Mrs. Lola Webster.
PINEAPPLE SALAD
1 pkg-. lemon jeilo, when beginning to set beat ltT add 1 c.
of pineapple, (cut fine, in dices) 1 c. whipped cream, 1 c. ground
cheese. Chill on ice and serve with mayonnaise.
— Mrs. F. L. Erdman.
CRICKEN SALAD DRESSING
1 Tbsp. butter V2 tsp. salt
1 tsp. mustard [L» tsp. pepper
bV2 tsp. brown sugar
Place over fire and rub until butter melts then add 2 yolks:
of egg's, well beaten. Let warm and stir thoroughly, then add 4
Tbsp. vinegar. Let cook until it thickens stirring constantly.
When ready to serve add V2 c. whipped cream and ' '2 lb. chopped
walnuts. —Mrs. Kenneth Webster-
MAYONNAISE
1 tsp. salt 1 Tbsp. lemon juice or vinegar
!/2 tsp mustard; 1 egg yolk
1 tsp. sugar 1 j •_» c. oil
Put all but oil in bowl. Use dover egg beater, beat continually
while adding oil. Beat until thick. Use with whipped cream or
Chili sauce for Thousand Island Dressing — Mrs. Kenneth Webster.
SALADS 65
SALAD PEEK-A-BOOS
Chop y2 c. cold chicken and 3 olives. Mix with mayonnaise,
garnish with cream cheese dusted with paprika.
PINEAPPLE SALAD
One can pineapple 1 can cherries, Royal Annie-
lA lb. blanched almonds !A lb. marshmallows
Pit cherries, dice pineapple, then set aside and drain. Shred
almonds and quarter marshmallows. Mix with fruit dressing and
let stand for 24 hrs. — Mrs. Lorenzo Jensen.
Dressing
Yolks of 2 eggs v"> <=• cieam
Juice one lemon.
Cook until thick; when cold add V, pt. cream, whipped stiff.
66 THE RELIEF SOCIETY COOK BOOK
SANDWICH POSSIBILITIES
EGGS
Eggs minced and seasoned with salt and pepper, little vin-
egar.
Eggs minced and moistened with salad dressing.
Eggs sliced thin on lettuce leaf.
Olives chopped and mixed with eggs.
Eggs and pickles chopped.
Eggs minced and chopped parsley.
Eggs minced with water cress.
Eggs scrambled with little butter.
Eggs and ham chopped together and nuts.
Eggs and left over veal, or ground meats.
CHEESE
Grate cheese, moisten with cream and stir into creamy mass.
Add chopped pimento to taste.
Grated cheese with salad dressing.
Grated cheese with tomato.
Toasted cheese with dash of paprika .
Grated cheese with nuts and salad dressing.
Creamed cheese seasoned with chopped pickles.
Butter creamed with grated cheese.
Cheese rarebit.
NUTS AND FRUITS
Chopped nuts and salad dressing.
Chopped nuts and butter.
Chopped nuts with dates or raisins or figs.
Crushed peanuts with cream, season with lemon juice.
Banana sliced thin and sprinkled with nuts.
Apple and celery chopped, mixed with salad dressing.
Raisins and peanut butter mixed.
Figs chopped fine and stewed in very little water, Add I tsp.
sugar.
Honey and peanut butter.
MISCELLANEOUS
Salmon minced and moistened with cream.
Salmon with pickle.
Tuna, moistened with lemon juice.
Sardines with lemon juice.
Chicken and celery, chopped.
SAUCES
67
Meats, all kinds, meat loaf, roasted or broiled.
Chopped beef, mixed with cheese.
Lettuce good with any sandwich.
Ham, lettuce, salad dressing.
0
SAUCES
PUDDING SAUCE
First Part
1 qt. water
4 tbsp. sugar
l/4 tsp. salt
Place in double boiler and
when hot add 2 T. corn starch
Second Part
1 c. butter
2 c. pulverized sugar
2 eggs
Cream butter and sugar,
add eggs one at a time unbeat-
en. Pour hot mixture over part
two and beat well. Add flavor-
ing, nutmeg, etc.
—Mrs. E. A. Taylor.
BANANA SAUCE FOR JELLO
1 banana V2 c. sugar
1 egg V2 lemon
Mash banana, add lemon juice then sugar. Add well beaten
egg. — Effie E. Merrill.
CHOCOLATE SAUCE
1 c. sugar, add 1 level tbsp. flour. y8 tsp. salt. 2 tbsp. cocoa
rounding. 1 c. boiling water and a small piece of butter. Cook
three minutes after it comes to a boil stirring all the time. Re-
move from fire, add 1 tsp. vanilla and beat 1 minute.
— Mrs. Wm. J .Hanson.
SUNSHINE SAUCE
1 c. sugar 1-3 c. water
Boil to soft ball stage. Stir slowly in beaten yolks of 2 eggs.
When ready to serve add 1 c. whipped cream and lA tsp. vanilla.
—Mrs. C. W. Poole.
LEMON AND GRAPE JUICE SAUCE
1 c. sugar 1 tbsp. corn starch
1 c. boiling water 2 tbsp. lemon juice
V4 c. grape juice
Mix sugar and corn starch together. Add gradually while
stirring constantly to boiling water. Boil 5 minutes then add
lemon and grape juice. — Mrs. C. W. Poole.
68 THE RELIEF SOCIETY COOK BOOK
SOU
VEGETABLE CREAM SOUP
2 qts. milk 1 medium sized onion, diced
2 tbsp. butter V2 c. celery, diced
2 c. diced potatoes V2 c. canned peas
1 c. carrots, diced 1 c. diced, cured, lean ham
Cook vegetables and ham in a little water, heat milk and
add vegetables. When tender salt and pepper to taste.
— Mrs. Retta Hammond.
VEGETABLE SOUP
For a small family.
Boil 3 lb. beef till tender. Then add 2 medium size carrots,
1 large onion, 1 pt. of chopped cabbage, 1 c. green peas, 1'2 c.
green beans, 1 stick celery, 1 medium sized potato, 2 ripe tomatoes
or 1 c. cooked tomatoes. Cook all together till well done. Salt and
pepper to taste. 2 tbsp. catsup will improve the taste.
— Mrs. S. A. Munns.
DUMPLINGS
% c. thin cream 2 tsp. B. P.
1 egg 1 2 tsp. salt.
1V2 c. sifted flour 1 tsp. sugar
Beat egg and add cream and seasonings and flour. Moisten
spoon and add to meat or fruit dishes.
DANISH DUMPLINGS
1 c. milk 4 tbsp fat from soup or butter
2 eggs V2 tsp. salt
Scald milk, stir in flour and cook until smooth, or until it will
not stick to frying pan. Take off of stove and stir in eggs.
Season with lA tsp. nutmeg and drop from a teaspoon into soup.
Let come to boil with lid off of kettle. These dumplings are very
light and will not fall. — Mrs. May Grover.
CREAM OF CELERY SOUP
3 medium potatoes 1 qt. milk
l2 medium onion 1 tbsp. flour
2 tbsp. fat (butter) 1 tsp. salt
2 cups celery *4 tsp. pepper
Cook vegetables till tender. Add milk, when boiling add but-
ter, flour and salt and pepper. — Mrs. J. A. Watts.
TAMALES — CHOP SUEY — SPAGHETTI 69
BUTTERFLY SOUP
Take left over boiling meat or chicken, run through food
chopper, add two eggs and salt, pepper to taste.
Make noodles of 2 eggs, V2 c. water and flour to roll stiff.
Cut noodles in diamond shape, put a tsp. of filling on, fold and
paste tightly and add to boiling soup. — Mrs. Nathan Levine.
0
TAMALES -- CHOP SUEY -- SPAGHETTI
CHILI
3 c. beans
1 large onion (cooked with beans)
1 qt. tomatoes <or tomato sauce)
V4 c. sugar
Salt, pepper and chili powder to taste
2 lb. hamburger and 1 large onion fried together to a deep brown,
add water to meat and thicken with flour, then add to beans.
— Mrs. West Parkinson.
ITALIAN SPAGHETTI
Cook ] 2 lb. spaghetti in salt water until tender.
Sauce —
3 tbsp. Italian paste, y2 c. water, v4 c. oil, 1 tsp. black peppsr. Cook
5 minutes. Slice 1 small onion r,o oil and cook, mix oil and water
and cook, then add 2 c. tomato sauce and 1 tsp. salt. Mushrooms
are a fine addition. Use sauce on spaghetti.
CHOP SUEY
1 c. shredded celery v2 lb. veal or chicken
1 c. shredded, green pepper y2 lb. pork, cut in small pieces
2 sliced onions 2 tsp. salt
3 c. stock, or water 1-3 c. uncooked rice
Cook fat and fry onions in it, should be 1 tbsp fat. Cook all
together until tender. Mushrooms are a fine addition.
SPAGHETTI AND MUSHROOMS
1 pkg. spaghetti 1 can tomato soup
1 medium sized onion 1 small can mushrooms
V2 c. mazola oil
Take the mazola oil and the onion and fry them to a nice
brown, pour this over the spaghetti that has been cooked in salt
water. Add the tomato soup and mushrooms and mix well. Put
in casserole and put grated cheese on top. Bake for 30 minutes.
— Mrs. F. L. Erdman.
70 THE RELIEF SOCIETY COOK BOOK
TOMATO GRAVY
1 can tomatoes V2 c. water
2 tbsp. flour 3 tsp. sugar
Salt to taste
Put salt, sugar, and flour together and sift them into the
tomatoes, add a teaspoon of butter and put on to cook.
— Mrs. Effie E. Mortensen-
HUNGARIAN GOULASH
1 can tomatoes 1 large onion (sliced fine)
1 tsp. paprika 1 tsp. sugar
Salt to taste Dash cayenne
2 c. or more, cooked meat, chopped in food chopper
2 c. cooked spaghetti or macaroni
Cook tomatoes with onions and seasoning. Add chopped
meat and allow mixture to simmer slowly until well heated.
Heap cooked spaghetti on a platter, place meat mixture in spoon-
fuls around it and serve. — Mrs. Margaret. Davis.
SPAGHETTI SAUCE
3 strips bacon, dice very thin, fry and add 5 medium sized
onions sliced fine, 4 toes garlic, 1 green pepper, cut fine. When
half done put in 1 or IV2 lb- steak (ground), stir thoroughly. Add
1 or 2 cans of tomatoes. 2 cans Campbells tomato soup. Add salt,,
pepper, paprika, cayenne, tobasco sauce and lemon juice,
1 can mushrooms cut fine. Cook for 2 hours very slowly. Use with
macaroni or spaghetti. — E. E. MerrilL
RICE CROQUETTES
1 c. rice. 3 level tbsp. flour
2 c. milk V4 tsp. salt
1 ! 2 tbsp. butter 1 c. grated cheese
Boll rice ' 2 hour. Place in strainer and wash with cold water.
Steam until rice is dry and flaky. Make white sauce of butterT
milk, flour and salt. While hot add the rice and grated cheese.
Let it get cold and make into croquettes. Dip in beaten egg and
roll in fine cracker crumbs. Let stand 1 hour and fry in deep fat
until brown. — Hazel Flarnrm
CHICKEN TAMALES
Stew 1 fat hen until tender. Cut in small pieces with scissors.
Season with V2 tsp. Chili peppers. Moisten with catsup. Skim,
fat from chicken broth and add enough water to make two quarts
of liquid. Wet enough yellow corn meal, with cold water, to
make a thick mush. Cook slowly ' 2 hour. Wet butter papers in
cold water and place 4 tbsp. mush on paper and put a little pat
of chicken mixture in center. Fold papers to center and tie each
end. Steam I hr.
THE RELIEF SOCIETY COOK BOOK
71
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72 THE RELIEF SOCIETY COOK BOOK
VEGETABLES
SUGGESTED COMBINATIONS FOR VEGETABLES
Creamed carrots and peas.
Carrots and celery with cheese sauce.
Creamed carrots, onions and celery. (Equal parts of vegetables).
Cooked spinach and onion.
Creamed asparagus, carrots and peas. (Equal parts of vegetables >
String beans, lima beans, corn. (Equal parts of vegetables.)
Raw Vegetable Combinations
Carrots and onions Cabbage, carrots and onions
Cabbage and peppers Cabbage celery and onions
Cabbage, lettuce and onions.
CARROT, PUFFS
To each cup of cooked mash carrots, add half cup of cream,
one well beaten egg', one tsp. butter, melted, y2 tsp. sugar and %
tsp. salt. Mix well, pour into greased custard cups and bake about
V2 hour in a hot oven, or until puffed up and light.
— Mrs. Martin Henderson.
CARROT LOAF
V/% cup ground raw carrots 2 tbsp. chopped green pepper
1 cup boiled rice 3 tbsp. minced bacon
3/4 cup ground peanuts 1 tbsp. chopped onion
1 egg I tbsp. prepared mustard, or
2 tbsp. catsup.
Mix ingredients in order given, pack into a greased loaf pan
and bake in moderate oven one hour. Can be served with tomato
sauce or white sauce. It saves time to parboil the carrots.
—Mrs. Margaret Davis.
CANDIED SWEET POTATOES
G medium sized sweet potatoes V2 cup sugar
V.i cup butter 3 tbsp. water
1 tsp. salt 1 tsp. cinnamon
Wash and pare potatoes, cut in halves length-wise and put
in cold water for a few minutes. Have sufficient water boiling
to cover potatoes, to which 1 tsp. salt has been added. Put pota-
toes in, cover and boil slowly for 20 minutes. Drain.
In the meantime, make syrup of sugar, butter, water and
cinnamon. Dip each potato into this, put into greased baking
pan and bake for 10 minutes. Baste several times with remain-
ing syrup. —Mrs. Earl J. Soelberg-
73
SWEET POTATOES AND PINEAPPLE
Roll a strip of sliced bacon around a medium sized cooked,
sweet potato. Place on ring of pineapple and bake until bacon
and pineapple are browned. — Mrs. West Parkinson.
SWEET POTATOES
Wash 6 large sweet potatoes, steam until tender. Drain and
peel, slice in thick slices and lay slices in a shallow tin which
has been well buttered. Pour over the potatoes two cups of syrup
which has been prepared by taking 2 cups of sugar and adding
enough water to melt the sugar. Bake in hot oven until brown
and serve hot. — Mrs. Geo. S. Romney.
BAKED CABBAGE AND BACON
Shred or chop coarse 3 pounds of cabbage. Stir into it a tbsp.
of flour, a tsp. of salt, 1 tsp. of sifted dry mustard, a little paprika
and V2 cup of water. Pour into a granite baking dish, lay over
the top six thin slices of lean bacon and cover tight. Bake in a
hot oven an hour. If it does not brown with cover on, remove
for a few minutes. The bacon is nice however if a thin tin is
used for cover and not removed. — Mrs. Alice Drennen.
SCALLOPED POTATOES AND CARROTS
3 carrots 1 1 ., cup milk
6 potatoes 2 tbsp. flour
1 tsp. salt , 2 tbsp butter
!8 tsp. pepper
Pare carrots and potatoes, cut in thin slices, cook until
tender and drain. Arrange potatoes and carrots in alternate
layers, sprinkle each layer with salt and pepper, add some of
the butter and flour to each layer. Cover all with the hot milk
and bake in a covered dish about 20 minutes. Remove the cover
and brown. —Mrs. Mary A. Neiderer.
PEAS SERVED IN TURNIP CUPS
Take medium sized white turnips, peel and with an apple
corer remove the inside. Put the cup on in boiling water and
when tender remove to a platter. Steam the flakes which have
been removed from the inside in a double boiler and season with
butter, cream, pepper and salt. Fill the turnip cups with peas
and garnish with flaked turnip. Serve hot — Mrs. M. C. Madison.
74 THE RELIEF SOCIETY COOK BOOK
HIDDEN ONIONS
8 small onions ' ■_> lb. green beans
2 tbsp. butter 2 tbsp. flour
1 c. sifted canned tomatoes I c. chopped, left-over meat
Cook onions and beans separately until tender using as little
water as possible to prevent burning. Place onions in a well but-
tered shallow baking dish, spreading them out so they don't touch
each other. Fill spaces between with beans. Melt butter, stir in
flour and slowly add tomato puree. Bringing to boiling point,,
stirring constantly and add meat. Season sauce with salt, pepper
and 1 tsp. sugar and pour over onions and beans. Dot with tiny
bits of butter and bake twenty minutes in a hot oven. Serve frorm
baking dish. — Alice Drennen..
CABBAGE ROLLS
For about a dozen rolls get a good sized head of cabbage and
one pound of hamburger and sausage mixed. Boil the cabbage
for just a few minutes after cutting out the hard center. Then
remove from water and cool enough to handle. Mix the ham-
burger and sausage, add a half cup of tomato juice, one half cup
of rice (uncooked), a medium sized onion chopped fine, and
seasoning to suit taste. Separate the cabbage leaves. On each
leaf place a spoonful of the meat mixture, and roll the leaf, fold-
ing it in at the sides so the meat won't cook out, and securing
the roll with a tooth pick. After all the rolls are made place them
in a large kettle, or in the waterless cooker, and cover with water
in the kettle, but add only a little water if in the waterless cooker.
Cook well for an hour or longer. Drain off water, and strain
into the kettle one full can of tomatoes and the remainder of the
can opened to season the meat. Season well and cook a few
minutes longer. When serving pour the tomato sauce over the
cabbage rolls. String beans served with this dish are delicious.
— Mrs. Bessy BeaL
CORN AND SALMON PUDDING
Mix in the following order —
Contents of 1 can of corn, 1 tbsp. melted butter. V2 tsp. salt,
Ye tsp. pepper, one small can salmon and 1 tbsp. heavy cream or
evaporated milk. Bake in buttered baking dish in a moderate
oven 350 degrees, for 30 minutes. Will serve from six to eight.
— Alice Dreniun.
VEGETABLES 75
VEGETABLE CHOWDER
1 qt. milk V2 lb. salt pork
1 onion 1 can corn
1 small stick of celery 1 potato
i can mixed vegetables or left-over cooked vegetables
Scald milk, dice pork and fry until golden brown, remove
pork and fry diced onion. Add corn, celery, cut fine, diced potato
and vegetables to milk. Then pork fat and onion. A little salt if
necessary and a dash of pepper before serving.
— -Mrs. John R. Peterson.
SPANISH RICE
4 slices bacon, cut in one inch pieces
3 tbsp. chopped onions 2 c. cooked rice
x4 tsp. celery salt !/4 tsp. pepper
2 c. tomatoes ]4 tsp. salt
Heat the bacon in a frying pan. When hot, add and brown
the onions and rice. Add the rest of the ingredients and cook
slowly for 20 minutes. Stir frequently. — Mrs. Nora Clark
ONION SOUFFLE
2 tbsp. butter 1 c. soft bread crumbs
2 tbsp. flour 2 eggs
2 c. milk Salt and pepper
2 c. chopped cooked onion Buttered crumbs
Melt butter and add flour. Add milk gradually and cook
until thickened, stirring constantly. Add onions, bread crumbs,
beaten egg yolks, season to taste. Fold in stiffly beaten egg
whites. Cover with buttered crumbs. Bake about 30 minutes.
Makes 6 or 8 servings. --Mrs. Z. E. Squires.
ONION SHORTCAKE
2 c. finely cut onions 2 Tbsp. water
2 Tbsp. butter
Stir and cook until clear in frying pan.
Dough
2 c. flour (measure after it has been sifted.
4 tsp. B. P. % c. milk
3 Tbsp. fat 1 tsp. salt
Mix and put in one sheet in baking dish. Pour hot onions on
dough and on this pour V2 c. sour cream in which 2 eggs have
been beaten. Bake 20 minutes. — Tressie Y. Heileson.
76 THE RELIEF SOCIETY COOK BOOK
STUFFED POTATOES
Peel six good sized potatoes or as many as desired, cut out a
round space and fill with hamburger or other chopped meat,
moisten with milk, and seasoned with salt, pepper a little diced
celery and onion and a piece of butter. Place in baking pan with
c. or so of boiling water and bake in hot oven. Baste occasionally.
Remove from the pan when done and make a gravy of liquid and
pour over potatoes. Be sure and use good baking potatoes so they
will hold their shape. — Mrs. Glen Herdti.
POTATO PUFFS
Steam potatoes with skins on. Peel and mash, for every 6
persons, allow one Tbsp. butter, one half pint cream, one tsp.
salt and a dash of cayenne added while hot. Beat until smooth
and light and carefully fold in 4 egg whites well beaten. Place
in baking dish, sprinkle with grated cheese, brown in oven and
serve piping hot. — Mrs. Glen Herdti.
VEGETABLE PUDDING
1 c. grated carrots | 2 tsp. salt
1 c. grated potatoes 1 tsp. soda
1 c. grated apples 1 c. sugar
1 c. chopped suet 2 c. flour
l/2 each of ground nutmeg, cinnamon, cloves.
Mix all ingredients well and put in greased molds. If desired
one may use B. P. tins in place of a mold. When done slice and
serve with your favorite sauce. Steam 4 hours. — Mrs. F. L. Erdman
CORN FRITTERS
1 c, corn 1 Tbsp. melted fat
V2 c. milk 1 tsp. B. P.
1 egg l/2 tsp. salt
Mix all together and add enough flour to make rather stiff
batter. Drop by tsp. in deep fat and fry until brown. Serve hot.
STUFFED GREEN PEPPERS
6 green peppers. Remove seeds and cook in boiling water foi-
ls minutes. Cut 6 slices of bacon into bits and fry slowly with two
medium sized onions (finely chopped). When brown add two c.
canned tomatoes, Y2 c. bread crumbs, 1 tsp. salt Vi tsp. celery salt.
Cook until thickened. If not quite thick enough add more crumbs.
Fill peppers with mixture and place in buttered baking dish,
standing upright. Sprinkle tops with more crumbs and a small
piece of butter on each. Bake 25 minutes or until brown, (in med-
ium oven). Serve with plain boiled rice.
VEGETABLES 77
STUFFED CABBAGE LEAVES
Wilt leaves by pouring boiling water over them. Prepare
stuffing by using 1 c. bread crumbs, 1 cup ground steak, 1 Tbsp.
onion (fine), salt, pepper, 1 Tbsp. butter, V2 c. milk.
Method: Fry onion in butter until golden brown, then mix
all the ingredients together. Use 2 Tbsp of mixture for each leaf,
fold in the cabbage, tie with a cord and boil in salt water y2 hour
or until tender. — Mrs. Effie Merrill.
HEAVENLY CABBAGE
Put cabbage, which has been gently boiled in salted water
and drained, into buttered baking dish. Pour over it 1 cup thin
cream into which has been beaten 1 egg. Sprinkle with buttered
cracker crumbs and dash of nutmeg. Bake until egg and cream
make custard. — Mrs. Annie Kerr.
VERMONT BAKED BEANS
Put one qt. of navy beans to boil in plenty of water with one
level tsp. of soda. Boil until skin will crack open when blown upon.
Drain and cover again with boiling water. Boil 5 or 10 minutes,
not long enough for beans to fall apart. Put 1 lb. salt port (or
fresh pork and 1 tsp. of salt), in baking dish, (bean pot is best),
Add beans, tbsp. molasses, (thick syrup may be perf erred), and
1 tbsp. of mustard. Cover well with water and cover with tight
lid. Add boiling water as needed during the baking of 8 hrs. or
more. — Mrs. Annie Kerr.
LEFT OVERS
Make cold mashed potatoes cup shapes. Mince enough ham or
other meat to fill a cup. Boil one egg hard and chop fine. Make
a cream sauce of \2 c. milk and 1 Tbsp. flour. Add meat and egg,
when thick pour into potato cups and set in oven until brown.
ONION SOUFFLE
2 tbsp. butter 1 c. soft bread crumbs ,
2 tbsp. flour 2 eggs
2 c. milk Salt, pepper
2 c. chopped cooked onion.
Melt butter and add flour, add milk gradually and cook until
thickened, stirring constantly. Add onions, bread crumbs, well
beaten egg yolks. Season to taste. Fold in stiffly beaten egg whites.
Cover with buttered crumbs. Bake about 30 minutes. Makes 6
or 8 servings. — Mrs. J. A. Watts.
78 THE RELIEF SOCIETY COOK BOOK
RINCTUM DITTY
3 c. tomatoes I tsp. salt
1 c. grated cheese 1-16 tsp. mustard
2 Tbsp. butter 1 tsp. grated onion
1 Tbsp. minced parsley V2 tsp. celery salt
1 c. mushrooms
Melt butter, add tomatoes, cheese pepper and mushrooms,
diced, stirring constantly. Season with remaining ingredients.
Cook until of a smooth creamy consistency and serve very hot
on dainty squares of toast or toasted crackers. ■
— Mrs. Kenneth Webster.
REXBURG ABSTRACT COMPANY I
BONDED ABSTRACTORS
Successor To Original f
MADISON ABSTRACT COMPANY, LTD. f
Phone 46 Ralph A. Parker, Sec'y-Treas. Rexburg, Ida. |
.»-.«>-•••»•
Sugar City Furniture & Hardware Co.
Dealers in
Furniture, Hardware, Atwater Kent & Brunswick Radios.
We aim to supply the needs of the farmer and housewife.
A chance is all we ask
SUGAR CITY MERC. CO.
Sugar City, Idaho Phone No. 308-R1
GENERAL MERCHANDISE
WE APPRECIATE YOUR BUSINESS
THE RELIEF SOCIETY COOK BOOK 79
HARRISON MARKET
Sugar City, Idaho
Member of RED And WHITE Chain
MEATS AND GROCERIES
Quality, Service and Prices are the best
| DERR'S
CASH MARKET
1
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! Phone 288 -J2
•
<
Teton City, Idaho \
i
•
? Quality best obtainable
•
- Prices reasonable - Service Prompt !
! MEATS & GROCERIES
•
— FRESH FRUITS & VEGETABLES j
You can always get •
THE BETTER INGREDIENTS 1
j^t •
B. L WALDRAM'S j
I Sugar City, Idaho f
If it's YELLOWSTONE Or MUSTANG It Is BETTER FLOUR
Satisfaction Guaranteed
For Sale By All Grocery Stores
WHOLESALE — RETAIL
THE MIDLAND ELEVATORS
REXBURG, IDAHO
ANDERSON PHOTO CO.
Fine Photography
80
THE RELIEF SOCIETY COOK BOOK
•
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1
a
DR. B. R. GILL {
•
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i
HOTEL LINCOLN f
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Phone 75
Res. Phone 588 ;
•
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REXBURG, IRAHO
ANIEL RICKS
"THE INSURANCE MAN"
We sell the best there is in Life and Fire Insurance
Insure now before it is too late.
35 College Ave.
Rexburg, Idaho
i HUNGRY?
! THIRSTY?
f TIRED?
•
i Visit Our Fountain
Candies
Kodak Supplies
Fishing: Tackle
School Supplies
And Pure Drugs
WOODRUFF PHARMACY
Prescription Druggist
SUGAR CITY,
IDAHO
•••••••••••••o-a-
BOOKS, STATIONERY, GIFTS, PARTY FAVORS,
SCHOOL SUPPLIES
TER'S BOOK STORE
College Ave. — Rexburg
r
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• c
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! LX/ ^€. - ^ ^<
^
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